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THE DAIRY COW. 



A MONOGRAPH 

ON THE 

AYRSHIRE BREED OF CATTLE. 



E, LEWIS STURTEVANT, M. D., ^_ 

AND J 

JOSEPH N. STURTEVANT, J 

OF 

Waushakum Farm, South Framingham, Mass. 



WITH AN APPENDIX 



AYRSHIRE, JERSEY, AND DUTCH MILKS 

THEIR FORMATION AND PECULIARITIES. 



BOSTON: 
A. WILLIAMS AND COMPANY, 

CoENBE Washington axd School Sts. 

1875. 



v.- ^^ ^0 
'<l^""COPYR!GH 
■tl 1875 



1^ 



COPYRIGHT. 
E. Lewis Sttjetevant, M. D., and Joseph N. Stxjktevant. 
A. D. 1875. 



BOSTON : 

ALFBED MUDGE A>D SOX, PRINTEi.S, 
34 SCHOOL STREET. 



"Bkute foster-mother, mild of humankind, 
"Whether in farm-yard ruminant reclined 
At eve, with richest pasturage distent, 
Emblem of rural quiet and content ; 
From their secretions sweet their udders freed, 
Or grazing patiently on hill or mead, 
No beast or tame or wild, O gentle cow, 
Can sweeter thoughts recall to mind than thou. 

"The golden butter is thy produce, and 
Thou feedest all the nurseries of the land 
"With streams nectareous, health-bestowing, sweet, 
When iced, a luscious drink in summer'sheat ; 
In the old mythic heaven of the North 
The cow Adumbla prominent stood forth. 
"When summer suns extend their farewell beams. 
At eve, what pastoral music sweeter seems 
Than the cow's lowings when she hastens home. 
While clouds of insects round her sport and hum ; 
Her breath is then most odorous indeed, 
Full of the scent of hillside and of mead ; 
Inhaling it the milkmaid's cheeks can show 
A bloom such as cosmetics can't bestow." 



CONTENTS. 



I. GENERAL AND DESCRIPTIVE. 

PAGE 

The Ayrshire Cow in General . . . . . . .11 

As A Milking Animal 24 

As A Butter Producer 46 

As A Cheese Producer 53 

Meat 64 

Opinions of their Worth 69 

Their Adaptability 68 

The Ideal Ayrshire Cow 70 

The Ayrshire Bull 91 

II. HISTORY. 

Scotland and its Past 99 

White Forest Breed of Cattle 106 

County of Ayrshire 123 

Documentary History of Origin of Ayrshire Cattle . 137 

Origin of Ayrshire Cattle 145 

Progress of their Improvement 149 

ni. LOCAL. 

Imporpers and Importations 157 

Pedigree and the Herd Book 182 

List of Imported Prize Ayrshires 195 

List of Wood- Cuts of Imported Ayrshires .... 196 

Pedigrees of Illustrated Animals 199 

APPENDIX. 

Milk : Its Formation and Peculiarities, etc . . .203 
Ayrshire Milk. 
Jersey Milk. 
American Holstein Milk. 

Cream 240 



GENERAL AND DESCRIPTIVE. 



In this portion of our book we propose to present 
the Ayrshire cow to the reader in her various appear- 
ances and uses. 

Our first chapter will tell what the Ayrshire cow 
is, presenting extraneous matter only as illustrating 
this feature ; in the three following divisions will be 
given the statements of her products, so far as is 
known to us ; our fifth chapter deals with the testi- 
mony of her peculiar merits, while the following one 
treats the question of adaptability. 

In the chapter on the ideal animal which naturally 
closes our first section, we have aimed to give the 
Ayrshire cow as she may become, founding our 
judgment on the teachings of nature and reason, 
with the attest of careful observation. 



AYRSHIRE. 11 



ATRSHIRES. 



Mr. M'Combie, of Tillyfonr, when called upon 
to read a paper before the Chamber of Agriculture, 
could begin thus : " My father and grandfather were 
dealers in cattle." Not ours is this preparation, nor 
have we "wintered and summered" wdth the Ayr- 
shire, and heard her nightly breathing below our 
straw bed in the byre, as happens with many a 
Scotch hind. It were rare good fortune that should 
strike out dnlness from the mind of one so familiar 
with his daily care, and unite ideas and the pen in 
the single hand. 

Not the less have we thought of the Ayrshire cow, 
if we have kept less near to her. How many billows 
are there, think you, between her home and ours ? 
Answer this, and we will tell you we have braved 
them all, in order to study her in her home. 

Our plan is simply to bring to your ear a narra- 
tive of what is known and thought respecting this 
interesting breed of cattle. 

The County of Ayrshire, in the southwest part of 
Scotland, has given name to a breed of cattle cele- 
brated for their dairy qualities. This county is in 
outline nearly of the form of a half moon, concave 



12 AYRSHIRE. 

towards the sea and convex on the land side. Ayr, 
at the johiing of river to sea, the most considerable 
town, is midway between the northern and southern 
extremities, some eighty miles apart. Although the 
seat of the origin of the breed, as improved, is 
placed to the northwestward of Ayr, the cattle have 
been so long since dispersed over the country, and 
have been cultivated with such care, that the best may 
now be found in a region of which no place is much 
above a dozen miles distant from the home of Burns. 

To offer a portrait of this breed, that shall be true 
to nature, is not so easy a matter as may at first ap- 
pear. While the individuals possess that in common 
which clearly portrays their kinship, there is withal 
much of individuality, as marked by color, form, and 
quality ; but none are so different from their type as 
to cause a good judge of the stock to think one a 
member of another breed. 

When there is a suggestion of a cross, there yet 
clings to the Ayrshire an indescribable something, 
an air, a style, that sets her apart from all others. 
Words have not the nice shades of meaning to give 
conveyance to the thought. 

Look at Rosa Bonheur's group, "A Morning in the 
Highlands." See her brace of shelties resistingly 
led by the Highland lad. What freshness ! The 
very spirit of nature is there. 

The serene, mild expression of the Short-horn 
comes of breeding ; nature, unassisted, not often 
gives it. It is a sul)dued, perhaps may become a 
care-worn look. What a dead look does the ill-bred 
native cow turn towards us ! 



CHARACTER. 13 

The Ayrshire possesses something of the spirit 
of the English thoroughbred horse. With good 
treatment, he shows a docile intelligence, ready to 
perform for you all sorts of kindly offices. No horse 
can you place such dependence on, none so safe, 
when well trained, as the thoroughbred ; but there is 
fire enough, enough of nature in him, to outrun a 
thousand of the cold-blooded kind, and instincts, too, 
that show that domestication has but regulated and 
not demeaned him. 

With all the high breeding the Ayrshire shows, 
she is yet near to nature. Breeding, as in the Short- 
horn, has not made a dull thing of the cow and a 
harmless thing of the bull. Did you ever see a rab- 
bit in the forest, erect and listening, who has not yet 
seen your person but has heard your step ? There 
are instincts and nerves here ; enough to supply a 
herd of Short-horns. 

The Ayrshire has a superabundance of nerves. 
She is ready to employ them upon demand, in self- 
defence or in self-support ; she asks little beyond a 
fair chance : yet all this nature in her is in reserve, 
and she does not use it wantonly to disqualify her to 
be the pet of the household. She can the more 
aptly accommodate herself to circumstances and 
make them friendly to her. 

This wealth of instincts, all alive upon occasion, 
adapts her to be appreciative of good treatment, and 
appeals to intelligence to accord it to her. 

"If to her share some trifling errors fall, 
Look in her face and you'll forget them all." 



14 HEADS. 

The head is the seal of character, and bears its 
stamp. Breeding does much for it. From seeing 
no other part can one infer so much. If, therefore, 
you wish to see but one part of the male, study the 
head above all ; in the female, the head and the 
udder furnish a key to the rest. 

Upon this point, Mr. Henry Corbet^ has written 
well. "The shoulder, no doubt, answers very much 
for shape and symmetry and frame, but the head 
answers for everything. If you go for breed, you 
look, above all, to the head ; if your aim be style or 
fashion, you must seek this in the head, as nine times 
in ten that very accommodating phrase known as 
'quality* should prove itself by a good head. . . . 
A scale of points for one or two certain breeds has 
already been drawn out, but in none of these is suf- 
ficient importance, at least as I am led to think, 
attached to the head of an animal as the main index 
to his purity of blood, strength of constitution, and 
actual fitness for that service for which it is intend- 
ed. . . . Early maturity or quick feeding is the 
chief recommendation of a Short-horn ; and so, when 
we look one in the face, we must bear in mind that 
what we want is, as Mr. Carr puts it, ' a placidity and 
composure of mind, a phlegmatic disposition sug- 
gestive of fattening propensity.' In fact, a frisky 
Short-horn should be something of an anomaly. 

" Not so the Devon. I should myself have a fancy 
for a certain wildness or boldness in the head of a 
pure North Devon ; and when Captain Davy says this 

1 Bath and Wc.-t of Eng. Soc. .Tour., quoted in Ohio Ag. Rept. 1871. 



HEADS. 15 

should in many points resemble the head of the deer, 
he seems to me to have very aptly illustrated his 
subject. Says Captain Davy, ' The head should be 
small, with a broad, indented forehead, tapering con- 
siderably towards the nostrils ; the nose of a creamy 
white ; the jaws clean and free from flesh ; the eye 
bright, lively, and prominent, encircled by a deep 
orange-colored ring ; the ears thin, the horns of 
the cow long, spreading, and gracefully turned up. 
. . . The expression must be gentle and intelli- 
gent. . . . The champion Hereford bull of this 
day . . . begins with a somewhat mean, small 
head ; whereas there should be something very noble 
in the head of a White-face, when seen at his best.' 

" There is no animal which tells more of high 
breeding than an Alderney, or rather Jersey-born 
cow. There is a refined air and carriage, a certain 
comely 'presence,' which would forbid all thoughts 
of the butcher, and never carry one's appetite beyond 
a syllabul) on thin bread and butter. Beyond a pecu- 
liar, wild, wicked eye, there is not much to admire 
in the head of an Alderney bull, and even the cows 
lose much of their graceful character whea bred away 
from their native isle. 

" In the Jersey scale of thirty-six points for a per- 
fect cow or heifer, one each is allowed for the follow- 
ing excellences : ' Head small, fine, and taper hig ; 
cheek small ; throat clean ; muzzle fine, and encircled 
by a light color ; nostrils high and open ; horns 
smooth, crumpled, not too thick at base, and taper- 
ing ; ears small and thin (one point) , of a deep 



16 AYRSHIRE HEAD. 

orange color within (one point) ; eye full and placid.' 
The eye of the bull must be lively, and his horn 
tipped with black, but beyond these, the points are 
much the same. 

"Mr. M*Combie again, speaking of course of his 
much beloved black Polls, says : * A perfect breed- 
ing or feeding animal should have a fine expression 
of countenance ; I could point it out, but it is difficult 
to describe upon paper. It should be mild, serene, 
and expressive. He should have a small, well-put-on 
head, prominent eye, with a clean muzzle.' 

"Let us," says Mr. Corbet, "look to another kind 
of Scotch cattle, and what would the West Highlander 
be without his head? The butcher will say in 
answer, 'The very best beef; but with his head 
all his character is gone. There is a wild grandeur, 
I had almost said majesty, about the head of the 
Highlander, that should count up very fast in any 
scale of his points, as perhaps no other animal shows 
in this respect such insignia of nature's nobility. 
You ma}^ read of his Highland home in his clear, 
bright eye, his magnificent horn, and his rough but 
right royal coat." 

The Ayrshire head is not like any of these. In- 
deed, in these descriptions the most perfect animals 
have been figured, and not the animal typical of the 
breed. If many of the Ayrshires hint of the High- 
land, of which they may inherit something, it is a 
hint only. Though doubtless something of their 
unrest and assurance is only half-concealed in her 
face, there is a cowy or milky look that comes of the 



AYRSHIRE HEAD. 17 

use for which she is reserved ; there is the look of 
domestication, but in general, of a domestication that 
has not been carried to the highest pitch. It has not, 
as in the Prince Albert Suffolk swine, quite subjected 
her to its behests. Of course, the degree to which 
this is carried varies in different families. The coun- 
tenance should be serene, mild, and expressive, the 
latter to be born of motherly instincts. The perfect 
animal is being brought to this, but the majority of 
the Ayrshires have an earnest liveliness of expres- 
sion which is all their own, and which the portrait 
artist must recognize. 

In form, the head may be long, and of no great 
comparative breadth, or it may be short, with consid- 
erable breadth. 

The short head has come from such breeding as 
Theophilus Parton, of Swinley farm, pursued, and it 
is known as Swinley stock. This stock differs from 
the older stock in having a shorter head, with more 
breadth across the eyes, more upright and spreading 
horn, more hair, and that of a more mossy character, 
and generally better constitution.^ 

The points for the head, given by the Ayrshire Ag- 
ricultural Association in 1853^ as indicating superior 
quality, are as follows : "Head short, forehead wide ; 
nose fine between the muzzle and the eyes ; muzzle 
moderately large ; eyes full and lively ; horns widely 
set on, inclining upwards, and curving slightly in- 
wards." 



2 Sandford Howard's article in W. S. Dept. Ag. Rept. 1863, p. 195. 

3 Prize Essays High, and Ag. Soc. 1866-7, p. 106. 

2* 



18 CARRIAGE. 

William Alton, in the survey of Ayrshire, printed 
at Glasgow in 1811, says the shapes most approved 
of are, "Head small, but rather long and narrow at 
the muzzle. The eyes small, but smart and lively. 
The horns small, clear, crooked, and their roots at 
considerable distance from each other." 

These aspects, and a compromise of them in vary- 
ing degree, are found in the Ayrshire of to-day. 

The carriage is what may be inferred from a study 
of the head of the animal. Each motion is suofsrested 
by a purpose entertained by her, and her walk is sel- 
dom lagging; and if she pauses by the way-side, it is 
but for a moment, to move on at a quicker pace. 
There is little dilatoriness. Promptness is a char- 
acteristic. Her walk is easy, hurried into a trot in 
the early morning, and at night, if she expects to find 
food in her manger, or to drink there. If you dis- 
turb her at rest, in the pasture, she goes to feeding 
again. 

There is often too much motion for her to be o^race- 
ful. She steps precisely and long, but when grazing, 
no animal can be more pleasing. Her shapes are so 
carried as to ofier small impediment to motion, and 
it comes easier to her than to any other dairy breed in 
our acquaintance that carries so much of the pasture 
with them. 

In the dairy breeds, and in most animals particu- 
larly adapted to milk-giving, there is a tendency to- 
wards accumulation of a larger part of the weight of 
the animal in the rearmost half. In the Ayrshire, this 
tendency is much developed, more so than in any 



SCALE OF POINTS. 



19 



other breed whatsoever. As judged by a side view, 
or from above, there is a certain wedge form. Al- 
though in this breed the shoulders lie close, this wedge 
shape is derived less from a deficiency forward than 
from the large bulk of the carcass aft. This form 
becomes more strongly marked with age, when the 
animal has been abundantly supplied with food. 
The yearling and two years' old may have parallel 
rather than divero^ino^ lines on the side view. 

By referring to several descriptions or " scales of 
points " to which it has at various times been judged 
that this breed should conform, we may derive a tol- 
erably clear idea of its present appearance. 

It must, however, be borne in mind that the pos- 
session of these points by an animal is exceptional 
rather than common, but the study of them directs 
us to what is typical of the breed. They are made 
up not from diverse breeds, nor are they ideal, but 
have existed either in conjunction in some exception- 
ally fine animal of the breed, or have been observed 
separately. 





1853.* 


1829.5 


1811.6 


Head. 


Short, forehead 


Small, long and 


Small, but rather 




wide. 


narrow towards 


long and narrow 






muzzle. 


at the muzzle. 


Nose. 


Fine bet. the muz- 
zle and eyes. 






Muzzle. 


Moderately large. 






Eyes. 


Full and lively. 


Not large, but 


Small, but smart 






brisk and lively. 


and lively. 


Horns, 


Wide set on, in- 


Small, clear, bent, 


Small, clear, 




clining upwards. 


and placed at a 
considerable dis- 


crooked, and their 




and curving slight- 


roots at consider- 




ly inwards. 


tance from each 


able distance from 






other. 


each other. 



4 Prize Essays High and Ag. Soc. 1866-7, p. 106. 
6 William Harley, Harleian Diary System, p. 106. 
6 Alton, Survey of Ayrshire. Glasgow, 1811. p. 426. 
Sequence changed from the authorities, but substance given with exactness. 



20 



SCALE OF POINTS. 



Neck. 



Shoulders, 

Brisket. 

Forequarters 



Hindquarters, 
Back. 

Spine. 

Joints of Spine. 

Short nibs. 

Body. 

Pelvis, 

Buttocks. 
Hook Loins. 



Thighs. 
Tail. 



Legs. 

Milk Vessel. 



Ttats. 



Long and straight 
from the head to 
the tip of the 
shoulder ; free 
from loose skin on 
the under side, fine 
at its junction with 
the head, and the 
muscles symmet- 
rically enlari^ing 
tow.irds the shoul- 
ders. 

Thin at the top. 
Light. 

The whole fore- 
quaiters thin in 
front, and gra lu- 
ally increasing in 
depth and thick- 
ness backward. 

Short and straight. 

"Well defined, es- 
pecially at shoul- 
ders. 



Arched. 

Deep at the flanks. 

Long, broad, and 
straight. 

Wide apart, and 
not much overlaid 
with fat. 
Deep and broad. 
Long and slender, 
and s«-t on level 
with the back. 
Short, the bones 
fine, and the joints 
firm. 

Capacious, and ex- 
tendintr well for- 
ward, hinder part 
broad, and firmly 
attached to the 
body; the sole or 
under surface 
nearly level. 
From two to two 
and a half inches 
in length, equal 
in thickness, and 
hanging perpen- 
dicularly ; their 
distance apart at 
the sides should 
be equal to about 
one third of the 
length of the ves- 
sel, and across to 
about one half of 
the breadth. 



Slender and long, 
tapering towards 
the head, and a 
little loose skin be- 
low. 



Thin. 
Light 



T.arge and broad. 
Straight. 



Slack and open. 



Carcass deep in 
the rib. 



Small and long, 

reaching to the 

heels. 

Small and short, 

with firm joints. 

Capacious,stntch- 
ing forward, 
square, but a little 
oblong, not low 
hung, thin skin'd. 



Small, pointing 
outward, and at a 
considerable dis- 
tance from each 
other. 



Long and slender, 
tapering towards 
th« head, with no 
loose skin below. 



Thin. 
Light. 



Large. 

Straight, broad 

behind. 



Rather loose and 
open. 



Carcass deep. 

Capacious and 
wide over hips. 
Round and fleshy. 



Long and small. 



Small and short, 
with firm joints. 

Capacious, stretch- 
ing forward, broad 
and square, nei- 
ther fleshy, low 
hung, nor loose. 



Short, all pointing 
outward, and at 
a considerable dis- 
tance from each 
other. 



UDDEE. 



21 



Milk Veins. 

Skin. 

Hair. 

Figure. 

Temper. 
Color. 



"Well developed. 
Soft and elastic. 
Soft, close,woolly. 



Preferred 'brown, 
or brown and 
white, the colors 
being distinctly 
defined. 



Capacious and 
prominent. 
Loose, thin, and 
soft like a glove. 
Short, soft, and 
woolly. 

Handf=ome and 
well proportioned. 
Quiet and docile. 



Large andj)romi. 

nent. 

Thin and loose. 

Soft and woolly. 

Compact and well 
proportioned. 



In nothing does the Ayrshire cow show breeding 
more than in the milk-vessel or udder. Nowhere, 
we are tempted to say, can the art of breeding show 
a greater triumph. Not that all Ayrshires have per- 
fection of form in udder, yet very many approach it. 
The more skilfully bred indicate the fiict here more 
broadly than in any other particular. We find here 
oftentimes the stamp of the insignia of art when 
there is much of naturalness in the surrounding parts. 
Here is found the index by which the breeder can, in 
a measure, gauge the degree of removal from the 
primitive state. 

The udder has been the point towards which the 
search after quality has been directed by the careful 
Scotchman for a long period of time. Although it 
differs in outward shape in individuals, it yet retains 
a certain uniformity which may be considered typical. 
This is in the gland and the teat. The glands are 
rather flattened, than pointed as in the Alderney, or 
elongated as in the Dutch. • These are well held up 
to the body, and, in the types of the breed, extend 
far forward and back, with a broad and level sole. 
The teats are small, and of a cylindrical shape rather 
than cone-shaped, as seen in the Alderney and other 



22 COLOR. 

breeds. This udder is admirably fitted, by its elas- 
ticity, for the storage of milk, and when the glands 
are at rest, occupies but a small space. The eye, 
accustomed to seeing the pendent fleshy udder so 
often met with in dairy cows, is apt to underrate, in 
comparison, the capacity of the small bag of this 
breed, with its wrinkled and folded covering, so de- 
ceptive to the unskilled, so full of promise of deeds 
of worth to the educated observer. Fill out these 
wrinkles and expand these folds, and the lusty calf 
may well forget his greed at the sight of the stores 
at his disposal. 

The Scotch having been less intent to secure a par- 
ticular color than quality in their herds, although 
exercising some taste in the matter, their cattle, as 
do those of the Channel Isles, ofier much variety to 
the eye. There are among them no such mixtures 
as red and white, so mixed as to be a roan, or black 
and white thus disposed. It is rare for one color to 
mingle with another ; the line of separation being 
generally distinct. 

Of 236 animals imported into the United States, 
about 70 per cent are described as red, or red and 
white. Of 2,852 animals in the United States whose 
colors are given, about 78 per cent are called red, or 
red and white. 

The following table, ^ although the descriptions of 
color may not be strictly accurate, as there is prob- 
ably little preciseness in recording shades, may be 
of interest : — 

7 Am. and Can. A.H. B. 



COLOR. 23 

Described as Number of Animals. Pocentage 

Red, or mostly red 222 7.78 

Red and white 2,014 70.61 

Brown, or mostly brown 47 1.64 

Brown and white 241 8.45 

Mostly black 2 ? 

Black and white 3 ? 

Yellow 1 ? 

Yellow and white 24 .84 

Dun 4 ? 

Brindle 20 .70 

White, or mostly white 37 .59 

White and red 194 6.80 

White and brown 19 .66 

Fawn 2 ? 

Roan 2 ? 

Spotted, flecked, etc. etc 40 1.40 

Were all the animals here recorded known to be, 
without question, of the pure breed, the occurrence of 
the few anomalous colors would open a discussion of 
great interest. Of the imported animals, in but fcAv 
do anomalous colors occur ; one is described as bay 
and white, and two as brindled. 

We have never seen one all white ; to find one 
seven eighths white, with red or brown ears and cheeks, 
is not very rare. Black, or black and white, occur, 
but are not common. Some may be brindled in part, 
as black and brown mixed. Although this is the re- 
sult of our own obsevations in Ayrshire, yet it may 
be well to quote from a letter of Kobert Wilson, a 
most intelligent man and successful breeder. " Colors 
of Ayrshires are much the same since I can remem- 
ber; different breeders have their particular color. 
Light yellow, though common with some breeders, 
is not the most common color. Red and white 
flecked, though it should incline a little to yellowish 



24 MEAT. 

or brown, is more a prevailing color of the breed. . . . 
White, if there be not roan mixed with it, I do not 
consider a proof of the presence of short-horn blood. 
Our favorite colors are white flecked, or red bodies 
and white legs. Dark reds and black muzzles are 
favorites also. This color is considered the hardiest, 
thouofh I incline to think there is somewhat of a 
cross in it. Ayrshires are not disqualified as prize- 
takers on account of color." 

In Ayrshire, the design all along has been to dis- 
courage the growth of those points which, though 
perhaps useful in the animal reared for meat, have 
no use in the dairy animal. That she yields much 
milk, and that she yields it without extravagance of 
food, is the end sought. Everything in the economy 
of the animal must be subsidiary to this ; and if any 
one can point out in her figure a pound of flesh that 
is not tributary to this purpose, or if there is need- 
less weight of bone, then it w^ill fall to the breeder 
to lop it off. It is a characteristic of the Ayrshire that 
she carries her weight only, and lives only, to serve 
dairy interests with the utmost utilization of food. 

But her service in this direction does not preclude 
her from taking on flesh rapidly when not in milk, 
and fed well, nor does it preclude the meat being 
of the best quality. Though she does not afford the 
butcher meat in as economically-shaped pieces as the 
Short-horn, so like a brick, in form of carcass, it is 
equally as good, if not superior. In the Ayrshire, 
the fat is mixed with the lean, evenly and in thin 
streaks. When fed for the butcher, then all her 



MILK. 25 

energies are directed to meet his demands, the food 
that has hitherto gone to milk being directed to an 
equalization of flesh over the whole animal. The 
aged beast thus fattens readily and economically, and 
furnishes a flesh of a juicy texture and high quality. 

The Ayrshire cow is a renowned milker through 
inheritance ; yet the Scotch have a saying, taught 
by experience, that "the cow gives her milk by the 
mou'." It is a liincy of the sculptor that the flgure 
he is about to cut already exists in the marble, and it 
is his work only to expose it to view. So may we, 
employing our fancy, see milk lying concealed in the 
grasses, which the cow has but to lap in order to fill 
the pail. 

The food, and the machine for the conversion of 
food into milk, are the two elements that, united in 
a happy manner in one harmonious design, make the 
production of milk a commonplace affair. But who 
shall raise it from the commonplace by exposing the 
secret springs of action, and prying into the conceal- 
ments of nature? 

The question of milk, however, deserves a chapter 
of itself, where it can be treated in a manner com- 
mensurate with its importance. 



26 MILK YIELD. 



THE AYRSHIRE AS A MILKING ANIMAL. 



That the Ayrshire cow is a large milker there can 
be little doubt, as the fact is supported by universal 
testimony. Yet it may be well to present those state- 
ments of yields which we have collected. 

Ro. Forsyth/ writing before 1807, says that 
"twelve of these small cows will yield for four or 
five months in succession 120 Scotch pints of milk 
each day." As the Scotch pint is lOSj^g- cubic inches, 
this would be nearly 18 quarts per cow. 

Alton, ^ writing in 1811, says that some of the 
dairy cows in Ayrshire may yield for a time from 
12 to 14 Scotch pints (21|- to 25 wine quarts) per 
day, but such returns are rare. Many of them will, 
when in their best plight, and duly fed, yield at the 
rate of 10 Scotch pints (about 18 quarts) of milk per 
day for two or three months, probably about 6 pints 
(10| quarts) for other three months, and say 3 pints 
(51- quarts) for four months more, making in all dur- 
ing the season about 1,700 or 1,800 pints (3,046 to 
3,225 quarts). Many cows, however, will not yield 
more than the half of that quantity. Probably 1,200 
Scotch pints (2,148 quarts) of milk from each cow 
in the course of the year, may be about a fair average 

1 Beauties of Scotland, iii, 8. 2 Alton's Survey of Ayrshire, p. 464. 



MILK YIELD. 27 

of the Ayrshire dairy stock. He had heard of 16 
or 18 piuts (28| to 32 quarts) being taken from a 
cow every day, but had never seen so much.^ 

In 1829 William Harley states "as the average for 
the Harleian dairy, 12 quarts per day." This is 
4,380 quarts a year. It will be remembered, how- 
ever, that in this dairy the cattle were kept in very 
high condition, and w^ere continually being turned for 
the butcher ; and these high figures do not represent 
the average for a cow, but only for the average num- 
ber kept during the year. Mr. Harley bought one 
very large fine cow at a high price. This cow gave 
for a considerable time 40 quarts a day. He had a 
number of other very fine cows which, when newly 
calved and highly fed, produced from 25 to 30 quarts 
per day.* 

Dr. Yoelcker,^ of England, writing in 1863, men- 
tions a cow bought by the Duke of A^hol from Mr. 
Wallace, Kirklandholm, and probably in his Grace's 
dairy at Dunkeld House at the present time, that pro- 
duced 13,456 pounds (6,258 quarts) of milk from 
the 11th of April, 1860, to the 11th of April, 
1861.^ 

In Morton's Farmer's Almanack for 1866, the 
average annual yield per cow in five known dairies 
is given at 4,992 pints, but which is stated to be 
above the average of ordinary grass-fed cows.'' 



Alton's Survey of Ayrshire, p. 42S. 
Harleian Dairy System, pp 87 and 105. 
Jour, of R. A S. of Eng. 1863, p. 308. 
Journ. R. A . R. of Eng. 1863, p. 3u8. 
Quoted in Pr. Essays H. Soc. 1866-7, p. 



28 MILK YIELD. 

In Mr. Buttery's dairy of thirty cows, at Calder 
Bank, the average annual produce is 2,941 wine 
quarts per cow.^ 

At the competition between milch cows at the show 
of the Ayrshire Agricultural Society, the average 
milk yiekl for four milkings was 49^ pounds a day, 
as follows^ : — 





Weight of 4 


Milkings 






Owner. 


during 2 days. 


Per day. 


Per milkingr. 


Archibald Wilson. 


... 96 lbs. 


14 oz. 


48 lbs. 7oz. 


24 lbs. 3i oz. 


James Hendrie. . . . 


...97 " 


4 " 


48 ' ]0 " 


24 " 5 " 


William Re id 


...82 " 


3 " 


41 " U" 


20 " 9 " 


do 


...109 " 


6 " 


54 " 11 " 


27 " 5i " 


R. Wallace 


...114 " 


2 " 


57 " Hi" 


29 " 8i " 


do 


...94 " 


1 " 


47 " i" 


23 " 8i " 



Archibald Sturrock, in 1866, estimates the aver- 
age yield for all the cows at about 3,400 imperial 
pints from each cow per annum, and apologizes for 
his low estimate by complaining of the want of house 
feeding by so many, and the great neglect of the cows 
in winter. ^° 3,400 imperial pints is 2,040 wine quarts. 

To complete the records of yield in Scotland, we 
will quote from statements made us, either in person 
or by letter, from Scotch breeders. 

Robert Wilson, of Kilbarchan, writes, "I have 
known cows in our own stock to give as much as 28 
and 32 quarts each, daily, but such are exceptional 
cases." 

At Kilmarnock, in 1869, we found the universal 
testimony was from 12 to 16 quarts daily, from the 
best cows. 

8 Mayne's How to Choose a Milch Cow, p. 13o. 
Gard. Chron. and Ag. Gazette, Apr. 8, 1865. 
10 Prize Essays H. Soc. 1866-7, p. 78. 



MILK YIELD. 29 

Mr. Ormsby, near Ayr, states the average yield of 
good cows, for three months in succession, as from 
7 to 8 pints at a milking; that is, 14 to 16 quarts 
daily. 

Mr. Robert McKeen, of Bishopbriggs, near Glas- 
gow, had, in 1869, a herd of 36 very superior-looking 
animals. He gave their yield as 21^ quarts for three 
months. He was a high feeder, and his nearness 
to the breweries of Glasgow gave him the privi- 
lege of obtaining brewery draff, which, it is needless 
to say, was abundantly availed of. 

Professor Wilson, in his report on the Danish Ex- 
hibition, says, "Two dairies of Ayrshire cows gave 
the annual milk product per cow at 2,600 quarts and 
2,528 quarts respectively."^^ 

In America we can hardly expect as large an annual 
return in milk as obtains in Scotland, on account of the 
greater dryness of our climate, and the absence of that 
succulency of food, during the summer heats, which 
is so desirable. Yet on account of the care exercised 
towards cows so his^hlv valued, we have instances of 
excellent yields for the year, and in the yields for a 
limited period oftentimes statements so remarkable 
for their excess as to call for further verifica- 
tion. We, however, give our authorities in each 
instance. 

Of the four cows imported by Mr. Gushing in 1837, 
we have the following memoranda of their yields 
commencing in that year.^^ 

11 Trans. N. Y. Ag. Soc. 1869, p. 666. 

12 Farmers' Library, iii, 305. 



30 



MILK YIELD. 



608 lbs. 


,192 " 


.,064 " 


841 " 


718 •' 


489 " 


409 " 


432 '* 


442 " 


388 " 


484 " 


419 " 


242 " 


',728 " 


283 lbs. 


805 " 


693 " 


567 " 


498 ** 


319 " 


403 " 


406 " 


351 " 


368 «' 


319 « 


151 *' 


,163 " 



JUNO. 

From May 23 to June 1 . 

In June 

In July 

In August 

In September 

In October ...'... . 

In November 

In December 

In January, 1838 

In February 

In March 

In April 

7 days in May 



2431 
796 
845 
600 
475 
313 
340 
394 
401 
326 
328 
216 
30 



FLORA. 

From May 17 to June 1 . . 

In June 1 

In July 1 

In August 

In September 

In October 

In November 

In December 

In January, 1838 

In February 

In March » 

In April 

20 days in May 

Total 7,728 " 

VENUS. 

From June 20 to July 1. 

In July 

In August. ... 

In September 

In October 

In November 

In December 

In January, 1838. ....... 

In February 

In March 

In April 

21 days in May 

Total 5,163 

Mr. F. H. Appleton, of West Peabody, Mass., gives 
the yield of three of his cows for the year commen- 
cing August 26, 1871, and ending August 25, 1872, 
at 8,159? lbs., 7,728f lbs., and 5,277J lbs. respec- 
tively.^^ 

The farm year of Mr. E. T. Miles, of Fitchburg, 
Mass., commences on the 1st of July, and we tran- 
scribe the records of Maplewood Farm in full.^^ 

13 Trans, of Est-ex Co. Ag. Soc. 1872, p. 74. 

" Milk Record of Maplewood Herd (Ayrshire), Fitchburg, July 1, 1872, also, 
do. 1873. Also, MS. comuiunication from Mr. Miles. 



Total 5,307 " 

CORA, 

From Nov. 17 to Dec. 1 . . 388 lbs. 

In December 834 " 

In January, 1838 846" 

In February 776 " 

In March 704 " 

In April 670 " 

21 days in May 405 *' 

Total 4,623 " 



MAPLE WOOD MILK RECORD. 



31 



Miller, 2d . . . 
Beauty .... 

Emm<a 

Daisy ..... 

Daisy 

Myrtle, 1st . . 
Cleopatra . . . 
Maud MuUer . 
Lady Burns . . 
Ellen Douglas . 
Myrtle, 2d . . . 
Lady Sampson . 
Lady Burns, Ist 
Vallonia .... 
Grade 



bo - t>Ct 

It ^' 



No. days in milk. 



1,110 

985 

1,070 

1,125 

1,028 

995 

1,085 

1,200 

l,t>73 

848 

975 

800 

795 

715 

8701 



284 
315 
2S4 



365 
307 



279 288 



298 
280 



321 


278 


263 


313 


304 


302 


263 


267 


288 


301 


309 


324 


. 


. . 


295 


163 


307 


284 




166 


267 






114 

. . 1 



282 
317 
247 
327 
308 
297 
294 
319 
292 
253 
280 
271 
267 
273 
229 



Yield of milk in lbs. 



6,588i 

8,011 

5,831 

6,953 

6,618 

4,819 

5,178 

3,190* 



4,797 

7.922^ 

5,930 

5,951 

6,195i 

5,9501 

6,021i 

5,1021 
3,281 



5,6923 

7,555^ 

4,2481 

5,611| 

6,300| 

7.047 

5,7641 

5,493 

4,7851 

5,3131 

2,352| 



5,764^ 

7,304^ 

4.4693 

6,095| 

6,526^ 

7,267 

6,9821 

5,880| 

5,331| 

4,916| 

5,806 

4,679| 

4,569 

4,146| 

3,365| 



SUMMARY FOR THE ENTIRE HERD. 

Tear. No. of cows. Av. milk season. Milk per cow in lbs. In qts. 

1869 and '70 7i 300 days. 6,292 lbs. 2,926 qts. 

1870 " '71 81 303 " 6,017 " 2,798 '« 

1871 •• »72 101 286 " 5,730 " 2,665 " 

1872 '« '73 15' 283 «• 5,539 «• 2,530 " 

... 10^ cows. 293 days. 5,821 lbs. 2,707 qts. 



After the above was in press, we received the yield 
of this herd for the year 1873-4 : — 

Days in Milk. Yield, lbs. Quarts. 

Miller, 2d 256 4,848| 2,255 

Beauty 322 7,857i 3,655 

Emma 290 6,109 2,841 

Daisy 300 7,08c)| 3,296 

Daisy 301 7,358^ 3,422 

Myrtle, 1st 323 7,702^ 3,582 

Cleopatra 259 5,653^ 2,629 

MaudMuller 215 3,622^ 1,685 

Lady Burns 300 6,882| 2,736 

Ellen Douglas 

Myrtle. 2d 238 4,3443 2,021 

Lady Sampson 2il 3,926 1,826 

Lady Burns, 1st 284 4,3845 2,039 

Vallonia 291 3,216^ 1,496 

Gracie 295 4,660^ 2,167 

14 Cows Average 280 5,475 2,500 

Average per cow for five years, 2,642 quarts. 

We have now given all the annual yields in our 
possession, excepting those of the Ayrshires of 

Waushakum Herd, for Avhich records, on account 



32 MILK YIELD. 

of their completeness, we reserve a separate para- 
graph. We will now proceed to give the records 
of milkings for a period of time less than the year's 
yield. 

First in order comes Ayrshire Lass and Red Rose, 
whose owner, Mr. James Brodie, presents at the 
New York Fair, and takes oath to the record whose 
summary we give.^^ 

Ayrshire Lass, 11 years old; calved April 1, 
1861. June 10 gave 74 pounds of milk. Com- 
menced August with Q^Q pounds, and closed with 55 
pounds; total for the month, 1,902 pounds. Sep- 
tember 1, 55j pounds; September 16, 51 pounds; 
first sixteen days of September, 844 pounds. 

Bed Rose. 8 years old; calved May 20, 1861. 
June 10 gave 84 pounds of milk. Commenced 
August with 74 pounds and closed with 63 pounds. 
Total for the month 2,168 pounds. September 1, 62 
pounds; September 14, 50 pounds; first fourteen 
days of September, 788J pounds. 

Mr. H. H. Peters, in his catalogue for 1865, gives 
the yield of his cows. Corslet and Jean Armour, as 
follows : — 

Corslet averaged from May 2 to September 1, 21| 
quarts of milk per day. The greatest yield was 26 
quarts. 

Jean Armour, in 1862, gave an average of 49 
pounds 3 ounces of milk per day for 114 days, com- 
mencing June 1. Greatest yield, 58 pounds a day ; 

J5 Trans. New York Ag. Soc. 1861, p. 125. 



MILK YIELD. 



33 



least yield, 43 pounds. For the month of July she 
averaged 51 pounds 13 ounces per day. 

One of our neighbors, Mr. Isaac Felch, allows us 
to take from his book the following record of the 
yield of his cow Mary, eight years old. She dropped 
a calf December 2, 1870, and was purchased by him 
April 19, 1871. 

qts. I Week ending July 8, 1871 . . 112 qts. 



Week ending May 6, 1871 


. : 98 


« n i< 14^ .. 


. .100 


(, « <i 21, «« 


. .105 


.. 28, '« 


. .119 


" " June 3, •• 


. .123 


CI II « 10, '• 


. .126 


a II <• 17^ 11 


. .123 


II II II 24, «* 


. .119 


" July 1, " 


. .119 



•♦ 15, 


<< 


. .105 


" 22, 


II 


. .105 


'« 29, 


«« 


. .105 


ug. 6, 


«« 


. .100 


«• 13, 


II 


. . 98 


'« 20, 


*' 


. . 70 


" 27, 


<i 


. . 63 


" 30, 


3d'y 


8. . 31 



Total, 122 days, commencing 149 days from calving, 1,821 quarts. 

Mr. Felch milks himself, and records the measure 
in his note-book at the time. Tlie cow was in a very 
fat condition, as Mr. Felch is not only an extremely 
liberal feeder, but a very careful one. 

Mr. Charles Shepherd, of Ogdensburg, N. Y., 
writes us that he weighed the milk of several of his 
cows in July, 1869, and it would run from 42 to 50 
pounds daily. 

Messrs. S. M. & D. Wells, of Wethersfield, Conn., 
writes that the yield of one of their cows in April 
is 54 pounds per day. Last week, 50 pounds ; week 
before, 49 pounds. 

Mr. J. C. Kutherford, of Waddington, N. Y., 
writes that in 1870 the average of milk per cow 
from May 1 to October 1, five months, was 38i 
pounds, on grass alone. 



34 MILK RECORD. 

Mr. B. Harrington, of Worcester, Mass., writes 
us as the average of seven cows, 18| quarts a day, 
and 16f quarts for four months. 

Mr. Luke Sweetser, of Amherst, Mass., writes us 
that one of his cows, weighing but 860 pounds, six 
years old, gave 300 pounds of milk in seven days, 
and that his cows have ranged from 30 to 50 pounds 
a day. 

Mr. J. D. W. French, of North Andover, Mass., 
writes us that his cow Dolly gave 2,471 230unds 
of milk from June 18, 1871, to Sept. 4, 1871, when 
the record was interrupted by the sending of the cow 
to the Fairs. 

Mr. A. P. Ball, of Stanstead, P. Q , writes us that 
his yield is 16 quarts in summer and 8 quarts per 
cow now (October). 

Mr. Thomas Miller, of Delaware Co., N. Y., writes 
us that one of his cows, thirteen days from calving, 
was giving 55 pounds daily, while another in June 
averaged 24 quarts. 

Mr. J. C. Converse, of Jefferson Co., N. Y., 
writes that one of his cows, as a two-year old, gave 
40 pounds daily, and as a cow, was giving 55 pounds 
daily in June, and in July, 1871, 45 pounds on 
pasture. 

In 1873 Gen. S. D. Hungerford, of Adams, Jef- 
ferson County, N. Y., exhibited at the New York 
State Fair at Albany an Ayrshire ^^ cow known as 
Old Creamer, whose yield of milk has never to our 
knowledge been surpassed. 

16 This account taken from a card appended to her photograph, sent us I y 
General H. She is p obably seven eighths Ayrshire. 



CHAMPION COW. 35 

Old Creamer is nine years old, and weighs 1,080 
pounds. In three days she yielded the enormous 
quantity of 302 pounds of milk, as follows : June 11, 
lOOJ pounds; June 12, 100 pounds; June 13, lOlJ 
pounds. She gave 2,820 pounds of milk in the 
month of June, an average of over 94 pounds per 
day ; 2,483^ pounds in the month of July, an aver- 
age of over 80 pounds per day. 

This cow attracted so much attention at the Fair 
from the statements of Gen. Hungerford, her admir- 
able form, and evident great capacity for milk-giving, 
that we annex the following measurements, which we 
believe will prove of value aud interest. 

These measurements were taken at noon, Sep- 
tember 25, 1873, when she was receiving pails of 
" slop" every few hours, and was said to be milking 
25 pounds three times daily ; — 

Length of head 19^ Indies. 

Breadth between eyes 8 " 

Distance around muzzle 18 '• 

From base of horn to shoulder 27J " 

From shoulder along spine, to hip 34 J " 

From hip to tail insertion 10 " 

Hip points, apart 20 " 

Hip point to hook bone 20 " 

Depth of flank 22| " 

Girth 71^ '« 

Girth about belly, largest part 96^ " 

Udder oval, broad, extending very far back. Skin 

loose upwards, and hanging in folds from the 

vulva. 
Milk veins large, equal on either side. 

Length of udder 18 " 

Depth of udder, gland portion 20 " 

Distance along gland from front to rear 29^ " 

Circumference 58 " 



36 MILK RECORD. 

Escutcheon 4^ inches broad just beneath vulva, 

and correspondingly extensive. 
Mirrors large. 
Disposition very quiet. 
Joints of vertebrae loose and open. 
Skin medium thick, soft, and easily lifted. 

The milk record of Wausliakum Farm has now 
been kept for a number of years under the same sys- 
tem, and we present it with the more confidence as 
we are personally cognizant of the general correct- 
ness of the facts set forth. Commencing with the 
most carefully-selected native cattle, so called, but 
for the most part unknown grades, we gradually 
■worked into an Ayrshire-breeding herd, as our trials 
thoroughly convinced us of their worth. In the fol- 
lowing tables are given the results for each cow for 
each month of her milking, considering only those 
animals which were kept throughout the farm year, 
and counting the heifers as cows from the time they 
came into milk. 



WAUSHAKUM MILK RECORD. 



37 



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38 



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WAUSHAKUM MILK RECORD. 



39 









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WAUSHAKUM MILK KECORD, 





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VVAUSHAKUM MILK RECORD. 



41 



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42 



WAUSHAKUM MILK RECOKD. 









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WAUSHAKUM MILK RECORD. 



43 






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WAUSHAKUM MILK RECORD. 45 

The auimals whose yields are represented , it will 
be remembered, were selected with our best judg- 
ment, for the best of natives and for the best of Ayr- 
shires. We have, therefore, in these yields, a basis 
for ascertaining the comparative value of the natives 
and Ayrshires of similar grades and under similar 
management, the variation of the same cows in dif- 
ferent years, and other matters of interest, in a 
reliable form. 

The natives were kept for their milk alone, and 
none of the calves were raised. The Ayrshires are 
a breeding herd, and not only are the calves raised, 
but the supply of food is regulated with great care, 
in order to avoid the hazard arising from high feeding 
for milk. 

It is seen that, reducing all the figures to the basis 
of one year, we have for the average yield, — 

68 Native cows, 4,605 pounds, or 2,141 quarts. 
67.9 Ayrshire " 5,550 *' 2,581 *' (includins heifers.) 

3 Jersey " 2,506 " 1,119 " 

Perhaps arranging our results as in the following 
table will give a correct showing of the differences 
between the native and the Ayrshire in percentages 
of the whole number of cows kept, multiplied by the 
number of years kept. Thus, a cow kept for three 
years would appear in this table as three cows kept 
one year. 



46 WAUSHAKUM MILK RECOKD. 





SUMMARY. 






PEE 


LCENTA 


GES. 


Annual Yield. 


Native. . 


A.yr8hire. Jerseys. 


Native. . 


A.yrshire. 


Under 


3,000 lbs. 




5 


3 


1 


7.35 


4.48 


Between 3,000 lbs. 


and .3,500 lbs. 


5 


2 


1 


7.35 


.2.98 


(( 


3,500 ' 


4,000 " 


9 


5 


1 


13.23 


7.47 


(( 


4,000 ' 


' 4,500 " 


10 


6 




14.70 


8.96 


" 


4,500 ' 


' 6,000 " 


11 


4 




16.17 


6.96 


(( 


5,000 " 


5,500 " 


6 


8 




8.82 


11.93 


(( 


5,500 ' 


' 6,000 " 


11 


12 




16.17 


17.92 


(( 


6,000 ' 


' 6,500 " 


3 


13 




4.41 


19.40 


(( 


6,500 " 7,000 " 


4 


6 




5.88 


8.96 


(( 


7,000 ' 


* 7,500 " 


2 


6 




2.94 


8.96 




7,500 ' 


' 8,000 " 


1 







1.47 


— 


< 


8,000 * 


8,500 ' 


1 


1 




1.47 


— 


« 


8,500 ' 


•' 9,000 " 





1 




— 


1.49 



68 67 3 99.96 99.51 

Or, grouping on a larger scale, — 

Natives. Per cent. Ayrshires. Per cent. 

Under 4,000 lbs. 27.93 j ^g g^ 14.92 j 2934 

Between 4,000 and 5,000 lbs. 30.87 ) ' 14.92 3 

Between 5,000 and 6,000 lbs. 24.99 j ^^ ^g 29.85 j ^^ jg 

Over 6,000 lbs. 16.17 ) * 40.30 > 

Or, 68 Native cows' yields, 34 different cows = 325,023 lbs. total yield. 
67 Ayrshire " 18 " " =368,884 " " 

As a constant process of selection was continually 
in progress with the native herd, let us place side by 
side the 34 Natives and 34 Ayrshires yields. 

34 best Ayrshire yields, 225,063 lbs. Per cow, 6,620 lbs. 

34 best Native " 199,877 " " 6,878 " 

34 poorest Ayrshire " 152,822 " " 4,494 " 

34 poorest Native " 125,146 " " 3,680 " 

The average for the three years when Natives were 
principally kept was 4,562 lbs. j for the five years 
of Ayrshires, 5,588 lbs. 



waushakujvi milk record. 47 

Per day per cow while in milk. Per day per cow per year. 

1867. All Natives, 16.81 lbs. 12.8 lbs. 

1868. Principally Natives, 16.06 " 13.24 ' 

1869. " " 14.31 " 11.45 

Average, 15.72 " 12.5 " 



1870. 


Ayrshires principally, 19.35 lbs. 


15.8 lbs. 


1871. 


16.98 '' 


13.77 " 


1872. 


20.59 " 


16.94 " 


1873. 


19.12 " 


15.43 


1874. 


" 19.96 


15.51 * 



Average, 19.20 " 15.49 

Thus the " Ayrshire years " show a yield of about 
1,200 pounds more per cow in milk than do the 
"Native years." 

The " Ayrshire years " also show a yield per cow 
for the year of 1,095 pounds more than do the 
"Native years." 

These statistics, with every feature in favor of the 
native cow, certainly justify claims for high value to 
the Avrshire stock as milkers. 



48 BUTTER, 



BUTTER, 



'^"IAlthough the making of cheese has been carried 
on in Ayrshire from a remote antiquity, it has not 
exchided the practice of using the milk, at least since 
the beginning of the present century, for other pur- 
poses. The manufacturing industries of this region 
have concentrated population and fostered artificial 
wants. Previous to the year 1811, and probably 
very much earlier, butter was manufactured from the 
milk in winter, but in a ruder method than at present. 
As early as 1811, Aiton could state that all the milk 
made at more than a mile and a half, and not more 
than ten miles from Glasgow, was converted into but- 
ter and sold in that city. 

In 1869 we ourselves found butter made exten- 
sively in the dairies throughout the county ; and in 
all the cheese dairies that came under our observa- 
tion, the Sunday's milk was reserved for the making 
of butter. 

In 1864 Mr. E. J. Thomson, of Kilmarnock, tried 
a series of experiments on feeding roots to Ayrshire 
milch cows. The percentages of cream varied from 
121 to 141 in the four animals, as the average of a 
six weeks' trial. In another trial by the same gentle- 
man in 1865, with 8 cows, the cream percentage 



BUTTER. 49 

varied from 9 to 16, and the average was 13^ per 
cent. In still another trial with four animals, the 
result w^as about 12 jjer cent. These percentages 
were read off after standing 24 hours. ^ 

In America we have but few records of the cream 
percentage. Mr. Thomas Miller, of Delaware County, 
New York, writes us that his cow, Favorite, gave 
25 per cent of cream in 1871. 

The result of numerous trials on Waushakum Farm 
gives a variation of from 9 to 18^ per cent. We 
assume the average to be about 14 J per cent. 

Ro. Forsyth,' writing in 1807, states that 8 Scottish 
pints of milk on the average produce a pound of but- 
ter of 22 ounces. This is in the proportion of 1 
pound of butter to 22 ^^^ pounds of milk. 

Alton,' in 1814, states that 2,453 wine quarts of 
milk produced 228 pounds of butter, — a proportion 
of 1 to 23 ^Q pounds. 

A farmer in Stirlingshire,^ quoted by Mr. Colman, 
gives his proportion as a pound of butter to 16 
quarts of milk. 

Professor J. Wilson' gives the proportion of a trial 
as 1 to 20. 

In 1830, in Ayrshire,* 12 cows gave during one 
week, 1,075 quarts of milk, which produced 84 pounds 
of butter. This is in the proportion of 1 to 27y^q 
pounds. 

An experiment at the King William's Town Dairy, 



1 Prize Essays High. Poc. 1868-9, p. 52. 2 Beauties of Scotland, iii, 77. 

3 Sinclair's Scotland, iii, 6i. * Farmers' Lib. iii, 306, 

6 Journ. K. A. S. 2d ser. iv, 32J. ^ Pnze Essays H. Soc. 2d ser. ii, 253. 



50 BUTTER. 

iu 1839, gave a pound of butter to each 9| imperial 
quarts of new milk/ 

In Derbyshire** a cow in pasture, giving 20 quarts 
of milk, produced 34 ounces of butter, or in the pro- 
portion of 1 pound to 9y^Q quarts. 

Magne ^ gives a table representing the results of 
trials by different farmers in Ayrshire, as follows : — 

Mr. Burnet, Gadgirth 25 gallons of milk, give 8 lbs. of butter. 

Mr. Alexander, Southtree.... 22^ " " " 9" " 

Mr. Kankins 69 " " " 24" " 

Mr. Buttery, at Calder Bank, 6 Scotch pints of milk give 1 pound 
butter. 

The proportion as indicated here is 1 pound to 
15 quarts, except in the case of Mr. Buttery, where 
we have 1 pound of butter to every 23^% pounds of 
milk. 

We have also a few experiments made in America. 
The cow Swinley,!^ imported in 1839, furnished in 4 
days 102 pounds of milk, which made 5 pounds of 
butter. This is the proportion of 1 to 20 ^^ pounds. 

Mr. E. P. Prentice^^ is said to have had a cow which 
gave 118 pounds of milk in three days, which pro- 
duced 9 pounds 5 ounces of butter, — a proportion 
of 1 pound to 12f^. 

Mr. H. S. Collins^^ gives his proportion as 1 pound 
butter to 8| to 10 quarts of milk, 

Mr. Allis, in the Report of the Agriculture of 
Massachusetts for 1871-2, makes a statement of 60 

" Journ. R. A. S. i. 413. » Johnston's Ag. Chem. p. 537. 

9 How to Choose a Milch Cow, pp. 136, 139. 
10 Farmers' Lib. iii, 3't5. n Count. Gent. July 2S, 1853. 

12 Report of Conn. Bd. of Ag. 1867, p. U6. 



BUTTER. 51 

ounces of butter from 20 quarts of milk, — a propor- 
tion of 1 to 11 1^0" pounds. In the same volume is a 
statement of a proportion of 1 to 17^^^ pounds. 

Mr. F. H. Appleton writes that his cow Maud 
yielded butter in the proportion of 1 to 15^^^ pounds. 

Four experiments carried on at Waushakum Farm, 
by churning small quantities of milk in a bottle, 
give a proportion of 1 to 25 to 28. This, however, 
does not give a true result except as marking a 
limit, for the trials were not designed to obtain an 
answer to this question. A portion of excellent 
Jersey milk, churned about the same time, yielded a 
proportion of about 1 to 40. From incomplete exper- 
iments we should place the proportion for a fair herd 
of Ayrshires at about 1 to 20. 

Mr. Colman,^^ while travelling through Scotland, 
was told by a farmer in Stirlingshire of the highest 
eminence that his Ayrshire cows, in the best of the 
season, averaged one pound of butter per day, and 
that he had known two Ayrshire cows to make 2 
IDounds 2 ounces each per day. 

Mr. Caird ^^ speaks of these cattle being kept in 
Norfolk County, England, for the purpose of making 
butter for the London market. 

Mr. Robert Wilson, of Kilbarchan, writes us that 
he had owned a cow that gave 2 pounds 6 ounces 
daily, or 16 pounds weekly; and another that did 
the same on two trials in two successive years. 

In the experiments on the food of animals, made 

13 Farmers' Lib. iii., 306. " Caird's English Agriculture in 1850-1, p. 170. 



52 BUTTER. 

by Dr. Thomson,'^ the two cows experimented on 
gave 111 pounds and 8 pounds in two weeks in 
June. 

Jean Armour, ^^ the well-known cow of Mr. 
Peters, gave 6 pounds 3 ounces of butter in 3 days 
in July. 

The cow Swinley,^^ imported in 1839, gave, in 
April, 43 pounds 6 ounces of butter ; in May, 42 
pounds 4 ounces; in June, 44 pounds 7 ounces; 
total in three months, ISO pounds 1 ounce. After 
June, her milk was not kept separate from that of 
the herd. Largest yield for one week, 14 pounds. 

A cow owned by E. P. Prentice, i^ of Albany, gave 
12 pounds 7 ounces of butter on grass feed. 

One of the cows imported by the Massachusetts 
Society for Promotion of Agriculture, i^ gave in the 
winter trial 10 pounds of butter a week. 

Mr. Miller, ot Delaware Co., N. Y., writes us of 
one ot his cows giving 14 pounds 13 ounces of 
butter in one week in June ; also of another giv- 
ing 14 pounds 11 ounces, and of a third which gave 
13^ pounds in one week in July, 1865, and ISJ 
pounds the same week in 1867. 

Mr. Charles Shepard, of Ogdensburg, N. Y., writes 
us that one of his heifers yielded 14 pounds butter 
in a week, and that one aged cow gave 18j^g pounds 
in one week. 



15 Thomson's Food of Animals, N. Y., p. 55. 

16 H. H. Peters' Cat. 1865. 

" Farmers' Lib. iii. 305. Trans. N. Y. Ag. Soc. 1842, p. 264. 

18 Trans. N. Y. Ag. Soc. 1851, p. 413. 

19 Farmers' Lib. iii, 304. 



BUTTER. 53 

A cow owned by Mr. A. S. Lewis," of Framing- 
ham, Mass., gave 12i pounds of butter in a week in 
September. 

Two trials only, on cows at Waushakum Farm, 
resulted in 1 pound and l^^ pound a day. This was 
in October. 



20 Ag of Mass. 1853, p. 



54 CHEESE. 



CHEESE 



Although the Ayrshire is universally acknowl- 
edged to be a large producer of cheese, yet we find 
very few exact observations on record. 

Ro. Forsyth,^ about 1805, states the proportion as 
70 Scotch pints of skimmed milk producing a stone 
of marketable cheese, and 53 p.ints of new milk dur- 
ing the season. This is a proportion of 1 to 8^^^ 
pounds, if the Ayrshire stone is the weight referred to. 

Alton, ^ in 1811, gives the proportion as from 50 to 
55 pints to the stone of 24 pounds of sweet milk 
cheese. This is a proportion of about 1 to 8 or 9 
pounds. 

Again, in 1814,^ he states that the usual estimate 
is that 55 pints of milk give an Ayrshire stone of 
cheese. This is a proportion of 1 to S^q pounds. 

In a reference to Dunlop cheese'' the proportion is 
again stated as 1 to 9^^ pounds. 

Magne^ gives a table of the estimates of various 
farmers in Ayrshire, as follows : — 

Mr. Alexander, Southbar 22^ gals, milk give 24 lbs. cheese. 

Mr. Sanderson, Blackcastle 26^ " " "27i " " 

Mr. VVm.Peats 23 " " "24 " 

Mr. James Peats ^h% '* " "24 " 

Mr. Eanburn 24^^^ " " "24 " 

1 Beauties of Scotland, iii, 77. s Sinclair's Scotland, iii, 69. 

2 Survey of Ayrshire, p. 466. ■» Journ. of Ag. Ist ser. vol. v, p. 363. 

6 How to Choose a Milch Cow, p. 139. 



CHEESE, 55 

This would establish the proportion as 1 pound of 
cheese to each 3.872 quarts of milk, or as 1 to 8| or 
10.1 pounds, according as wine or beer measure is 
intended. 

About Kilmarnock, in 1869, we were informed by 
intelligent farmers that 3 pounds of curd a day per 
cow was considered a large yield, but 2| pounds per 
day was about the usual quantity, taking the aver- 
age of all the cows. 

Archibald Sturrock,^ in 1866, estimates the yield 
annually per cow throughout Ayrshire at 432 pounds, 
and for the season of six months, 384 pounds in the 
best grazing district, and 288 pounds in the poorest. 

A writer in 1872^ says that cheese is made in Ayr- 
shire from the time the cows go to grass until the 
commencement of November, and the quantity each 
cow is estimated to produce is from 3 to 4 hundred 
weight, or from 336 to 448 pounds. 

A letter from Mr. Robert Wilson places the daily 
production of cheese as 3 pounds for a good average. 
From 3 to 5 hundred weight (336 to 560 pounds) 
may be reckoned a cow's produce of cheese, — the 
higher quantity when the pasture is superior being 
as possible as the smaller when it is inferior. 

The cheese made in Ayrshire is a sweet-milk 
cheese, mild-flavored and rich, called the "Diinlop." 
It was begun to be made by some farmers in the 
Bailliary of Cunningham prior to the middle of the 
last century, and it has gradually extended over the 

6 Prize Essays H. Soc. 4th ser. 1, 80. 
'' Milk Journal, Jan. 1, 1872, p. 20. 



56 DUNLOP CHEESE. 

counties of Ayr, Renfrew, and Lanark, and in Gal- 
loway.^ At the present time there is a considerable 
manufacture of the English cheddar in these regions. 

Cheeses made in Scotland are neither washed nor 
rubbed nor greased, on the outside, nor painted like 
some of the Dutch and English cheeses, but merely 
laid up to dry on clean boards, in a place neither dry 
nor damp, and frequently turned.^ 

The Dunlop cheese is generally not so acrid in the 
taste as most of the English cheese, nor is it so hard 
and dry as that of Holland ; it is softer and fatter 
than either.^ Subjoined is an analysis, by Mr. Jones, 
of a cheese made in 1845, and analyzed in 1846,^° 
expressed in percentages. 

Water 38.46 

Caseine 25.87 

Fat 31.86 

Ash 3.81 

"Somewhere about five o'clock, a. m., the morning 
milking of the cows takes place. The milk is carried 
direct in the buggies' as drawn from the cows, and 
emptied through a very fine wire-cloth sieve ('the 
milsey'), or else through a thin canvas cloth, into 
a large ' milk-boy en ' or tub standing in the contigu- 
ous diary-room. . . . 

"The cream of the previous evening's milk is 
skimmed off, and the remainder being warmed in a 
vessel in the boiler to about or fully 100*^, is then 
added through the sieve, along with the cold cream, 

8 Journal of Agriculture, 1834-5, p. 358. » Same, p. 362. 

10 Journal R. A. S., 1858, p. 420. 



DUNLOP CHEESE. 57 

to the morning's meal already in the tub, and raising 
the whole when added to an uniform temperature of 
from 86° to 88*'. Milk, as it comes from the cow, 
is about 96°. After stirring in the ^rennet,' the milk 
takes about thirty minutes — seldom less, sometimes 
more — to properly Hhicken ' or coagulate. . . . 
The breaking of the thickened fluid comes next in 
course. This is effected, generally, by passing the 
arm and outspread palm softly and steadily in all 
directions through the coagulated milk after a short 
time allowed for the curd to subside, — most assisting 
by pressing it gently down with their palms, — the 
whey is lifted off with a suitable vessel, and poured 
through a sieve into some receptacle for the. use of 
the pigs. The massed curd left in the * boy en ' is 
then cut into about four-inch cubes, which are tied 
into a wet, coarse cloth, spread within a square 
wooden box, with perforated bottom and sides 
(termed a ' dreeper ' or ' drainer ') , and subjected to 
a pressure of about twenty pounds or so. The curd 
undergoes this process four to six times, with length- 
ening intervals between, and each succeeding time 
being cut into still smaller pieces, with increased 
pressure, till the whey has been as completely ex- 
pressed as the ' dreeper * is capable of. . . . The 
broad lump of solid curd ... is first cut into four- 
inch cubes or so, and which are then put through the 
curd-mill, which fractures or tears, rather than cuts 
the bits into fragments. 

"Due allowance of salt having been mixed, in the 
proportion of 1 to 48, a fit-sized 'chessat' (abbrevi- 
4 



58 DUNLOP CHEESE. 

ation for cheese vat) is selected, and a cheese-cloth 
being spread within it, the prepared curd is firmly 
pressed in with the hand, the corners of the cloth 
being brought up over all, and the contained curd, it 
may be, jutting some three to four inches above the 
edge of this chessat. By this time it is rather past 
noon of the day. Some then place the chessat in 
front of the kitchen fire, with the lid weighted, and 
standing there for most of the afternoon, frequently 
turned so as to equalize the heat, and at evening it is 
put in the cheese-press. Others w\arm the prepared 
curd in a vessel before the fire prior to making up 
the cheese. During the process of pressing, too, the 
chessat is occasionally brought to the kitchen fire. 
... A certain degree of heat, tending to improve 
the quality as well as facilitate the pressing, must be 
kept up within the curd whilst becoming solid. . . . 
"The made-up cheese we put to press towards 
evening is taken out of the chessat on morning of 
second day, and is then — in very many dairies, 
though not by all — scalded with the cloth on for 
near an hour in hot water fully as hot as can be tholed 
with the hand. It is wiped when taken from the hot 
bath, wrapped in a dry cloth, and put to press again. 
It is removed and dry cloths substituted at noon and 
evening of same day, reversing the cheese in chessat 
at each remove. Like performance has to be gone 
through, — it may be only once in some dairies, per- 
haps twice in others, and even three times occasion- 
ally, on the third day, by which time the cheese is 
perfected. The dairy-woman has thus always three 



DUNLOP CHEESE. 59 

cheeses iu hand. The cheese is then placed, without 
more ado, wherever it is to lie, till sold and sent off, 
being reversed and rubbed with a dry cloth every- 
day for a short time at first, and afterwards at length- 
ening intervals. None of their inward coloring with 
annatto, or outside painting with Spanish brown ; 
nor sweating nor greasing nor canvas swaddling at 
all. Just the naked, unadulterated truth." ii 

^1 Archibald Sturrock, in Prize Essays H. Soc. 1866-7, p. 89. 



60 MEAT. 



MEAT 



In Scotland, the older cows and the steers. are used 
extensively for the purpose of food. Almost every 
reference to the merits of the Ayrshire breed refer to 
their grazing qualities. Thus Alton says that their 
beef is better than that of most other breeds on ac- 
count of the fat being more evenly mixed with the 
lean, and claims that the dry cow fattens yas^er than 
any other breed. ^ Colman quotes an Ayrshire far- 
mer who claims there are no better feeders, and that 
when fatted their beef is as good as that of the West 
Hio^hland breed. ^ 

A reference in the "Dumfries and Galloway Cou- 
rier" says that there are many instances in which 
Ayrshires of the same age and size with Galloways 
have attained to a nearness kindred weights. Two- 
year-olds of this breed will give the same price as 
Galloways of the same age.^ 

Sinclair says that they fatten faster and to as great 
an extent as any of the other breeds in Scotland ;* 
and G. Murray (in Jour. R. A. S. of England) says 
that they are of a kindly disposition, and feed readily 
when tied up in the stall or put in good pasture.* 

1 Survey of Ayrshire, 429. 

2 European Ag. ii, 318, 

3 July 11, 1842, quoted in Journ. of Ag. siii, let ser. p. 228. 

4 Code of Agriculture, p. 19, note 142 of notes. 

5 Journ. R. A. S. 1866, p. 56. 



MEAT. 61 

H. N. Fraser, on the contrary, denies their vahie for 
feeding purposes, and says that they are of slow 
maturity.^ 

Quotations giving opinions of their value for graz- 
ing could be indefinitely multiplied. The truth 
seems to be, that the shapes are not those which are 
most profitable to the butcher. They cut up with not 
such economy as the Short-horn, nor do they arrive 
as early at maturity. As feeders they are the equals 
of many breeds used for grazing, when rightly treated, 
but have not the same aptitudes which have been bred 
so especially m the Short-horn. 

In quality of meat, they can hardly be excelled ; 
our experience in Glasgow and Ayr in 1869, and 
with a barren heifer in 1872, justifies us in describing 
their meat as fine-grained, high-flavored, juicy, and 
marbled with fat. 

A few extracts from the catalogue of H. H. Peters, 
of Southboro', Mass., will illustrate the capabilities 
of this breed, among the hills of New England, as 
possible beef producers. " The imported cow Ada, 
proving barren, was fattened during the winter of 
1862-3. About the first of April, 1863, she was 
slaughtered. Her dressed weight was 1,009 pounds, 
of which the beef weighed 882 pounds, the tallow 111 
pounds, and the hide 70 pounds. The quality of her 
beef was pronounced, by persons well qualified to 
judge, superior. It was fine-grained, and the fat and 
lean so well mixed as to produce the marbled appear- 

« Pr. Essays H. Soc. 1868-9, p. 331. 



62 MEAT. 

ance which is highly prized by epicures. The meat 
was also in large quantity in proportion to the borie. 

"The imported cow Nannie, nine years of age, 
dropped a calf in September, 1862 ; was milked un- 
til July, 1864, when she ran in a short pasture until 
November, without extra feeding ; since that time she 
has had meal, eating most heartily, and increasing in 
weight more rapidly than grade Short-horns which 
have been fed with her. She weighed 1,372 pounds 
in March, 1865. 

"A full blood steer, three years old March 5, 1865, 
now weighs 1,332 pounds, and girths six feet and ten 
inches ; had never tasted meal until the middle of 
November last, four months ago." 



THEIR WORTH. 63 



OPINIONS OF THEIR WORTH, 



As early as 1805 the merit of the breed seems to 
have been known beyond their home, and Ro. Forsyth^ 
mentions their presence and estimation in Renfrew- 
shire, Perthshire, Dumbartonshire, and Stirlingshire, 
and Aiton^ mentions their inroad into Galloway in 
1802. In 1842 the "Dumfries and Galloway Cou- 
rier"^ speaks of them as "creeping fast over Dum- 
friesshire and Galloway." In 1872 they had been 
around distant Inverness for a number of years.^ 
Their merits have also been recognized in foreign 
countries, as witness their exportation to America, 
the Oanadas, France, Oldenburg, and Norway. 

Sinclair^ writes, "The Ayrshires are perhaps the 
best milkers of their size in Great Britain, and at the 
same time are excellent feeders when dry of milk, for 
they fatten faster and to as great an extent as any of 
the other breeds in Scotland." 

The " Dumfries and Galloway Courier " ^ of July 11, 
1842, says, "The opinion is becoming more and more 
general that the Ayrshire breed of cows is superior 
to any other in our island, qua the pasture, the byre, 
and the milk-house. In size and weight they suit the 

1 Beauties of Scotland, iii, 8, 347, 405; iv, 245. 

2 Survey of Ayrshire, p. 426. 

3 July 11, 1842, quoted in Journ. of Ag. xiii, Ist eer. p. 228. 

4 I'r. Essays H. Soc. 1S72, iv. 51. 

5 Code of Agriculture, p. 19, note 142 of notes. 



64 OPINIONS OF THEIR WORTH. 

grass enclosures of Scotland, but especially of such 
districts as Ayrshire, Lanarkshire, Dumfriesshire, and 
Galloway, where such herbage as best suits dairy stock 
abounds. They are easily fed, and in proportion to 
bulk give more milk than any other. Already, as 
milkers, they have supplanted to a great extent all 
the other kinds in the county from which they take 
their name. . . . Galloways, as beefers, are ex- 
cellent stock, but we have known many instances 
in which Ayrshires of the same age and size obtained 
to a nearness kindred weights. Two-year-olds of 
this breed will give the same price as Galloways of 
the same age." 

In 1837 Baron Malzahn Sommerstorff, on the part 
of an association in Pomerania, imported 185 cows, 
and he testifies that he had found no l)reed that o^ave 
so much milk upon moderate food as the Ayrshires." 

At the Universal Exposition at Paris, "pre-emi- 
nently did the Ayrshires and Alderneys stand first in 
the first division, and the former received the impress 
of the approval of the foreign agriculturist by the 
rapidity with which they were bought up, — a rapidity 
unequalled by that of any other breed, excepting the 
Bretons. ... In reference to the division of 
the difterent breeds of cattle we have given above as 
milkers, we may state it agrees with the results 
which have been obtained at the Imperial School of 
Grignon, from carefully conducted experiments. The 
Ayrshires are proved there to give the largest quan- 
tity of milk in proportion to the quantity of food 

6 Alb. Cult. Jan. 1, 1844. 



OPIN^IOXS OF THEIR WORTH. 65 

consumed, the Swiss cattle the next, and the Bretons 
next." ' 

"M. Bonnemant, fully appreciating the valuable 
milking qualities of the Ayrshires, and their suitability 
for Brittany, has introduced a considerable number 
of first-rate animals of that breed." ^ 

Mr. Horn, before an English Farmers' Clul), pro- 
ceeds, " I next advert to the Ayrshires, and I be- 
lieve, taken as a breed, they are the most select as to 
milking properties. ... I hesitate not to state 
that we have no other class of cows, taken as a breed, 
that will produce the quantity of milk for food con- 
sumed. Hence the high estimation in which they are 
held in cheese-making districts."^ 

Dr. Voelcker,^° the honored chemist of the Royal 
Agricultural Society of England, says, "For dairy 
purposes in cheese districts, the Ayrshires are justly 
celebrated ; indeed, they seem to possess the power 
of converting the elements of food more completely 
into cheese and butter than any other breed. The 
food in their system appears to be made principally 
into milk and not into meat." 

G. Murray, ^^ an English writer, also states that 
" this breed stands unsurpassed for the purpose of 
the dairy, and has within the last twenty years been 
much improved with special reference to its milking 
capabilities ; they are of a kindly disposition, and 
feed readily when tied up in the stall or put on 
good pasture." 

7 Journ. of Ag. 1855-7, vii, 417. » Gard. Chem. and Ag. G-azette, Sept. 19, IStiS. 

8 Journ. of Ag. 1857-9, viii, 253. lo Journ. R. A. S. of Eng. xxiv, 308. 

11 Journ. R. A. S. of Eng. vol. 2, 1866, p. 56. 



QQ OPINIONS OF THEIR WORTH. 

John p. Reynolds, 12 the Commissioner from Illi- 
nois to the Universal Exposition at Paris, in 1867, 
in reporting upon the horned cattle there exhibited, 
writes, "At the Imperial Model Farm of Vincennes, 
where one hundred cows are kept for milking, and 
the sale of their product in Paris, the varieties are 
Ayrshire, Brittany, Swiss, Normandy, and Flemish, 
which, as M. Tisserand informed me, taking into 
account the food consumed, rank for quantity of milk 
in the order I have named them." 

H. N. Fraser,^^ in a prize essay, writes, " Dairies 
being very numerous in Dumfriesshire, Ayrshire cattle 
occupy the most prominent place, cows of this useful 
and valuable breed being considered the best milkers, 
and at the same time easier kept than any other." 

A correspondent of the "Country Gentleman" 
from Passaic Co., N. J., writes, under date of 
July 8, 1869, "During the last winter I kept over 
three Ayrshire cows and three common ones, fed 
them all alike, and in the spring the Ayrshires looked 
fat, smooth, and nice, while the common cattle were 
poor and ragged, — so bad that I was ashamed of 
them, while I was proud of the others. Another 
thing is, they give a great deal more milk, and the 
milk is as rich as any milk." 

Mr. H. S. Collins, of Connecticut, speaks of this 
breed " being kept on his farm with grades and na- 
tives, fed and treated precisely alike winter and sum- 
mer ; the Ayrshires have proved the most hardy, the 

12 Trans. Ill, Ag. Soc. vol. 7, p. 696. 

13 Prize Essays High, and Ag. Soc. 1868-9, p. 331. 



OPINIONS OF THEIR WORTH. 67 

best milkers, both in first yield and in holding out, 
have kept in the best condition on the same food, 
and have finally superseded the others by their own 
merits." 

Mr. Charles Shepard, writing us from Ogdens- 
burg, N. Y., says, "It is admitted by all dairymen 
in this section, that wherever the Ayrshire blood pre- 
vails in the herd, that cow winters best and produces 
most on short feed." 

Mr. Edward L. Coy, Washington Co., N. Y., 
writes us ; " In fact, I never had my natives keep in 
as good condition, both summer and winter, on the 
same care and feed as my Ayrshires do." 

Mr. J. D. W. French, of North Andover, Mass., 
writes, " As compared with grade or native stock, I 
find the Ayrshires hardier and easier to keep under 
the same treatment " ; while Mr. F. H. Appleton, of 
West Peabody, states, " By experience I call my 
Ayrshires very hardy naturally. But I think that 
they can be made tender or hardy according to the 
treatment they receive. This is the result of obser- 
vation amons: numerous other herds." 

Mr. A. P. Ball, writing from the Province of 
Quebec, testifies, " They have stood alongside of as 
good grade cows as I had, also by thoroughbred Short- 
horns ; they are easier kept and come out better in the 
spring on the same description of food than either of 
the first named. I do not say on the same quantity : of 
course, they, being smaller than the others, would not 
naturally require as large a quantity, but I state the 



68 OPINIONS OF THEIR WORTH. 

same quality, giving each breed what they require 
and could cleanly consume without waste." 

From H. W. Eddy, Watertown, N. Y., we have 
the following : " My Ayrshires are intelligent, ambi- 
tious, and industrious feeders universally ; will 
recognize a stranger instantly ; have never had a sick 
one except when hurt or injured in somewise ; and 
the peculiar fineness of their nature and ambition 
will compel them to be upon their feet as long as 
strength holds out. They feed rapidly and earnestly 
when in pasture ; much more of their time is spent 
in hunting around fence-corners, stumps, and other 
obstructions for green and sweet food, such as is 
commonly overlooked by the native cow. In con- 
sequence of their intelligence they will resent an 
injury and appreciate a kindness, making it very 
necessary to treat them justly." 

And with the admirable observations of Mr. Eddy 
we close our chapter. 



ENVIEONMEKT. 69 



ADAPTABILITY, 



When the dairyman is invited to examine a breed 
of cattle new to him, and is asked to substitute such 
in the place of those with which he has been long 
familiar, his inquiries will be directed to two aspects 
of the proposition : first, as to the excellence of the 
new breed ; and second, as to its adaptability to meet 
the requirements of his situation. 

The fact should not escape us that all breeds 
will not show to equal advantage when brought 
into the same locality. In nature we observe a 
nice fitness of the animal for its place. In domes- 
tication we also observe this predominance of nature, 
— the yielding of the animal to more closely fill her 
environment. Water not more certainly seeks its 
level than do our animals, domesticated and wild, 
seek to correspond with the conditions within which 
they are placed. 

Bring the life of the tropics into our wintry clime, 
and how soon is death around ! Bring that of the 
more temperate zone, there is less of death ; but 
with the survival of life in the species, there is not a 
continuance of the shades of character and resem- 
blance to its own. For a while divergence obtains, 
until in length of time equilibrium is restored, and 
the breed, remoulded, is uniform as before. 



70 ENVIRONMENT. 

When a breed of cattle is introduced to a locality 
to which it is a stranger, the first exertion of its 
force is spent in seeking an adaptation to its new 
environment. The result may be a retention of its 
own traits, or it may be the loss in part or wholly 
of certain characters and the acquirement of new 
ones. 

Suppose the improved Short-horn to be placed upon 
the plains of Texas and to be left quite to themselves. 
If they survive the change, and you seek them after 
the lapse of time, will it be the Short-horn, or even 
the old Yorkshire, that you will find? Will you not 
find more of horn and less of body, a greater length 
of leg and a build for travel ? Will there not be 
more speed and less fat ? Will not the type conform 
to the conditions within which they are placed ? • 

The dairyman should consider these things. Yet 
the artificial conditions to which his cattle are sub- 
jected make the intention of nature less apparent. 
The resisting force is greatest when art is the most 
upheld, and nature, its power usurped, only slowly 
and perhaps almost imperceptibly intrudes to thwart 
her purposes. 

The Ayrshire cow, removed to England, is said not 
to maintain her dairy qualities at the best ; there is 
tendency to flesh. The American-bred Jersey shows 
more horn, larger bone, and a less deer-like form 
than the Jersey-born. Have we not seen the Short- 
horn brought from England, cultivated here for a few 
generations, and returned, an improvement over the 
English-bred ? 



ENVIEONIMENT. 71 

Changes induced by change of environment, illus- 
trations of which are numerous, ought to teach us 
not to expect the Ayrshire to be always, or often, 
when taken to new countries, true to her fame. We 
believe her to be a smaller milker in New Ensrland 
in general than she is in Ayrshire. The atmosphere 
here carries habitually less water, and there is less 
of nutritious food in our pastures, and more wear of 
life in obtaining it. Yet she is a larger milker in 
New England, we believe, than is any other breed. 
Although our climate is unlike that of Ayrshire, and 
our feed less milky, the sum of her conditions offers 
not as great contrasts as obtains when the Hoi stein 
is sought to be acclimated with us. 

The degree of hardiness of a breed may be in- 
ferred from the nature of its home. The Ayrshire 
is exceptionally hardy. Though you may not expect 
to freeze her blood in the yard, and at the succeeding 
thaw find her milk flow unimpaired, her coat sleek, 
and her back straight, yet she will be as profitable 
with those who expect all this from a cow as any 
other. But for her sake we should advise such not 
to breed Ayrshires. A pump with valves at the bot- 
tom of the well will be better property. 

Expose her to hard fare and rough winds, she will 
not be handsome, but the constitution she carries 
with her, and her inherited vigor, will be manifest. 
With the bestowal of better feed and reasonable pro- 
tection, the dormant forces of her nature are awak- 
ened, and in uses she acts, and in appearance she 
looks, the beauty of the yard. 



72 ADAPTABILITY. 

The hardiness of the Ayrshire, her instincts, lend- 
ing both boldness and prudence to her character ; 
her liveliness of movement; her medium size, and 
her character for seeking her food, all adapt her to 
be useful, where many breeds would be out of place, 
and would be spending their force in contention with 
adverse circumstances. The Ayrshires show their 
superiority the most where disadvantages are to be 
overcome. Scant pasturage, steep hill-sides, sudden 
changes of temperature, and transitions from a moist 
to a dry atmosphere, are not favorable to dairy in- 
terests. But among such conditions, as in New Eng- 
land, the cow may be as much a necessity as in more 
favored sections of the country. While the Ayrshire 
may be as well, or better, adapted to afford profit in 
the favored localities than other breeds, we bespeak 
specially her superior claims for such half-fertile 
localities, where as great work is required of the 
animal in the obtaining of food as in the utilization 
of it. 

We would not be understood to assert that she is 
unappreciative of the clover-field, where the feed is 
to her eyes ; in such her udder swells to large pro- 
portions. The Ayrshires of the western portion 
of New York State show how kindly she accepts 
generous fare. The cheese factory to which many of 
this breed are tributary tells the story of their worth. 

Upon soils of great agricultural capacity the dairy- 
man has more breeds from which to select than he 
who cultivates a soil of less fertility. To the former, 
the choice is equally open between the larger and the 



ADAPTABILITY. 73 

smaller breeds ; with the latter, the smaller breeds 
only can be considered. If a larger animal be adopted 
than his lands will carry, nature is ever at work to 
reduce the size, and ouly pampering care can main- 
tain it, for the land must eventually determine the 
size of the animal. To work against material forces, 
rather than with them, is generally most unsatisfac- 
tory. 



74 THE IDEAL AYRSHIRE, 



THE IDEAL AYRSHIRE. 



The ideal Ayrshire cow is an animal best designed 
to fulfil the uses for which she is intended, and 
which at the same time fills the eye as a thing of 
beauty, completely in harmony between her shapes 
and functions. Generations of honest endeavor to- 
wards an ideal more or less perfect have developed her 
into her present proportions. In her is united in a 
completed whole all of those good points which are 
recognized as indicating milk-giving quality, by all 
dairymen the world over. The large digestive ca- 
pacity, the economy of form and capacity of udder, 
are her most striking features, indicating usefulness, 
while these are united with a straightness of back, 
with openness of vertebral joint and comeliness of 
proportion, a brightness of eye, and that intelligence 
of expression so attractive to the observer. She has 
instincts ; she knows well her wants ; and her frame 
and her body, her appearance and her functions, are 
the happy equilibrium between the powers of nature 
and the powers of art. 

To follow out the line of development of the Ayr- 
shire cow, we must commence with the udder, for it 
is here that the effort after productive power in the 
milch cow quickly produced a tangible result. As an 
obvious feature, this organ early showed its relation 



THE MILK VESSEL. 75 

to uses, and the recognition of this led the breeder 
to seek at first an increase of its size, and at a later 
period an economy of its form ; and these two united 
produce a large part of that condition which we call 
quality. The changes produced in the milk-vessel 
necessarily occasioned correlative changes in the cow ; 
and our plan is to follow in this line of divergence 
until we present the completed animal, our ideal of 
the perfect dairy cow. 

The desired udder (and in the best specimens of a 
cow the udder desired is very nearly realized) is com- 
posed of four glands, of which the udder is the sling. 
These glands are enclosed and separated by a fibrous 
tissue, which, reflected from the walls of the abdomen, 
forms a septa and support. These glands are flattened 
rather than pointed or oval, as in some other breeds, 
and these, as well as the septa, are noteworthy for the 
elasticity and tone of their tissues, as well as for their 
freedom from fat or muscular matter. The udder ac- 
cordingly should be close to the body, level and broad, 
and should derive its capacity from the extent of its 
attachments. The glands being flattened, free from 
fat, and possessing a tone or milking habit, make lit- 
tle show when not in use, but snugly attached to the 
abdomen, are covered and concealed by the soft skin 
of the milk-vessel, so wrinkled and creased and 
folded as to convey to the unthoughtful observer an 
incorrect idea of its capabilities for extension. Yet 
the looseness of the skin, when considered in connec- 
tion with the distant attachment, the glandular feel 
and other well-known signs, aflTord to the trained ob- 
server indications of large usefulness. 



76 THE MILK VESSEL. 

When filled, the udder should retain its flatness of 
form, accompanied with a certain squareness of out- 
line. When viewed from behind it should appear 
broad and deep, extending far back, its attachments 
loose even to the vulva, and presenting to the sight 
no hollowness above the glands, no clefts, nor any 
vacancy between itself and the twists of the thighs. 
As viewed from the side it should extend well for- 
ward, and its skin should merge into the swollen and 
tortuous milk-veins. No indentation should be seen 
between the teats, and the hand passed beneath 
should clearly render sensible the great breadth and 
flatness, while the eye takes in a levelness of sole 
corresponding to a line drawn from a point near the 
brisket, to the hindermost part of the vessel. 

The signification of this udder is its harmony with 
the uses for which it is designed. The breadth of its 
attachments not only allows the vessel to have large 
cubic contents with little depth, thus allowing the 
glands to be in closer proximity to the channels of 
supply and removal, but necessitates other modifica- 
tions of structure. 

The economy of the position is such as protects 
the bag in the largest degree from chance injuries, 
and the animal is freed from the annoyance of the sag 
in walking on the road, or grazing. As the result of 
greater nearness to the heart and the lungs, the blood 
has less distance to traverse in its rounds, and thus 
the freedom of its circulation is increased. In the 
human breast the difference in size in favor of the 
left can only be accounted for by its greater nearness 



THE TEATS. 77 

to the heart, the great agent for supply. Further- 
more, the temperature of the close udder is retained 
and maintained by a less expenditure of force, that 
is, food, than the pendent one, which exposes a larger 
surface to the air, and places the obstacle of gravity 
to the flow of the blood. 

The teats should be equidistant and at a sufficient 
distance apart. They are short, apparently from a cor- 
relation in structure with the flattened gland. They 
should be at some distance apart, as indicating the 
extent of gland, and set evenly, as indicating the 
evenness of size of the glands ; cylindrical, rather 
than cone-shaped, as this appears to follow from the 
tone of the tissues and type of the gland of this 
breed. 

The length of the udder is accompanied by length 
of quarter, and the breadth of udder by breadth of 
hip, for the bony framework determines the distance 
of possible attachments. As there seems a correlation 
in this breed between the breadth of the hip and the 
distance from the hip to the buttock, with the broad 
udder, we should expect a long udder. Hence the 
broad hip and long quarter so universally admired in 
this cow. 

The squareness of the udder in its attachments not 
only is indicative of capacity, but also of the broad 
belly which so almost universally belongs to the cow 
which best digests her food. The workshop of the 
belly requires abundant room for the storage and 
transforming of supplies, and this space, which is fur- 
nished by the broad hips, and required and indicated 



78 THE BODY. 

by the broad udder, requires strength of lorn and 
back. Hence the Ayrshire cow should excel in this 
point. The short ribs should be arched but little, 
and their length should be great, so supporting the 
skin, as to leave a deep hollow at the flank when the 
animal is hungry or thirsty, to be obliterated by re- 
pletion. This is indicative of the tendency to milk- 
giving as contrasted with the tendency of laying on 
flesh ; and such are our requirements. 

The looseness of attachment to the udder behind 
is always accompanied by openness of vertebral joint, 
and this indicates a certain laxity ot tissue and 
vascularity of system. 

The breadth of the udder with its proper accommo- 
dation not only requires that there should be breadth 
between the thighs, but that these should be thin and 
flat at the point which may be technically described 
as the twist, for it is preferable to have the pressure 
on the udder from within rather than from without. 
The round ham and fleshy thigh is more characteristic 
of the grazing than of the dairy animal. 

It appears to be a physiological law that when 
nourishment flows to one organ or part in excess, it 
rarely flows in excess elsewhere. We should there- 
fore expect that the great development of the udder 
in its functional and structural relations would have 
an influence in checking excessive development of 
other parts. We accordingly find that the Ayrshire 
cow when in milk seldom lays on flesh, nay, more a 
milk-giver by inheritance, she has failed to develop 
her forward parts in correspondence with the develop- 



THE HEART. 79 

ment of her rearmost half. Through the economy of 
forces, the food is sparingly used for the building up 
of parts beyond the necessity of the animal, but is 
directed to giving largeness to the parts that are 
tributary to her services, and to a direct reappear- 
ance in her products. The appearance of lightness 
forward is caused rather by the absence of unneces- 
sary flesh and the comparison with the hips and 
flanks, than by any deficiency in the constitutional 
functions. The demands of the udder are a large 
supply of blood, which can best be supplied by a 
healthy heart, not cramped by position, and purified 
in lungs of ample power. Hence we seek the appear- 
ance of vigor as indicated by the absence of hollow- 
ness behind the shoulder, by depth through the 
region of the heart, and by the show of abundant 
constitution as seen from the front. 

As the Ayrshire cow is possessed of these qualities 
which are of value, we must look for their perpetua- 
tion to the needs of the reproductive system, as indi- 
cated by the hook bones being wide apart, and by 
the ampleness of the bony covering, which, to cor- 
respond to the parts as already given, would be de- 
scribed as a pelvis long, broad, and straight. 

Heaviness of the neck is a masculine characteristic, 
and it therefore follows that a departure from this 
type would be desirable in the milch cow. An ex- 
tremely thin neck has a cowey look, but may, on the 
other hand, indicate too great delicacy of constitution. 
The short, thick neck would indicate hardiness, and 
if overladen with muscle, would suggest barrenness. 



80 THE BONE. 

To harmonize with our ideal we would choose the 
neck of medium length, clean and round in the 
throat, neither too thin nor too thick, and with a 
symmetrical taper. 

The head should have a look of extreme femininity, 
— a soft, intelligent, motherly expression. To attain 
this, the nose must be fine and tapering to the ampler 
muzzle, and the lower jaw neither heavy nor long, 
especially on the broad-faced type of animal. Breadth 
of face seems accompanied by a certain refinement of 
jaw. The lower jaw is stated to be homologous with 
the fore limbs, and under the law governing the de- 
velopment of homologues, we should expect the fore 
limbs to be varied in an allied manner. As a matter 
of fact, the delicate and shapely head is rarely set 
upon ill-fashioned limbs. 

Fineness and flatness of bone and firmness of joint 
are points which experience has shown to be the 
accompaniments of thrift in all breeds, and none the 
less so in a dairy animal. This partiality for econo- 
my influences us also in our desire for the diminution 
of the bulk of those portions of the body that we con- 
sider useless. Hence all folds and wrinkles, the large 
brisket, excessive growth of horn, and all extremes 
in non-essential points, are discountenanced by the 
breeder. 

The animal may possess all desirable points in 
detail, and yet be deficient, in that these characters 
are not so blended as to form an harmonious whole. 
The totality of structure must be sought, and be so 
gained, that there be neither unnecessary weight nor 



THE SKIN. 81 

bulk, and such an unison of adjustment, as to make 
the cow an exemplar of economy m its highest type. 
In so far as the Ayrshire cow has not attained to this, 
must the breeder strive for it, crowning his art with 
this success, the tribute to his genius. 

The skin is not only the covering to the animal, 
binding together her parts, and protecting the under- 
lying parts from exposure, but it gives support to 
the hair, and is studded with glands, and may be 
considered one of the organs of the animal body, as 
through it is eliminated not moisture alone, but car- 
bon and other products. Reason as well as experi- 
ence teaches that its texture and " feel " may be indic- 
ative of certain qualities in the animal. It is here 
that we are enabled to detect degrees of vascularity 
and thrift ; and the hand, taught by experience, can 
tell by the touch the good from the bad feeder. The 
skin to be desired in the Ayrshire is neither too thick 
nor of a papery thinness, but medium. It should be 
vascular, that is, soft ; and although it must not be 
so well underlaid by fat as in the grazing breeds, it 
must be loose and easily lifted. 

As some of the glands of excretion are homolo- 
gous with the glands of the udder, their appearance 
may give us an idea of some qualities of the milk. 
By experiment we have satisfied ourselves of the re- 
lation of the color of the skin secretion as found in 
the ear and elsewhere, with the color of the butter 
the animal affords; there is a seeming relation be- 
tween the glands of the skin and the lacteal gland, 
which suggests a vicarious action, in a measure, be- 
tween the two. 



82 FORM. 

The hair is desired to be soft and woolly, on 
account of its protecting power, thus acting as an 
assistant in economizing the animal heat. It is prob- 
able, however, that the texture of the hair and its 
form is affected by the climate to a large extent. We 
doubt whether the woolly hair found on many ani- 
mals in humid Scotland can be either retained by an 
imported animal or transmitted to progeny in the dry 
climate of America. The softness of the hair is 
affected by food. The oily, unctuous feel of the hair 
and skin of the animal fed on linseed meal is very 
perceptible. The functions of the hair are seemingly 
to protect, and the better it fulfils this purpose, the 
greater the economy of the animal forces. 

The breeder should desire to form the animal in an 
attractive mould. To do this is to extend their intro- 
duction among those to whom the aesthetic is of value* 
Therefore, fineness of form, as far as is compatible 
with usefulness, is to be praised. The small horn 
beautifully curving, the thin ear, the fine tail of good 
length and well switched, and the color, each and all 
add value. 

Although red and white, or brown and white, are 
colors towards which many are partial, yet any color 
but roan is allowable to the thoroughbred. A strong 
mixture of white, as lending style and adding to their 
picturesqueness, in our opinion is admirable. 

On account of the importance we attach to the 
presence of the escutcheon on a dairy animal, we 
have preferred to give the subject a paragraph by 
itself in this place. 



guenon's system. 83 

The following language was used by the Committee, 
on Agriculture in their report to the French National 
Assembly upon " Guenon's Theory of the Milk-Giv- 
ing Properties of Cows " : — 

" Admitted by our most learned veterinarians of 
the Royal College of Alfort and elsewhere, encour- 
aged by the Government, confirmed by a thousand 
proofs, and sanctioned by your approval, the dis- 
covery of M. Guenon may now be considered as 
having reached the dignity of a science. It applies 
alike to males and females, to calves and full-grown 
animals ; and from this last fact we may make this 
fruitful deduction : Hereafter the farmer need rear 
none but such calves as will make good milkers, hand- 
ing over to the butcher such as will not." 

If Francis Guenon could inspire such enthusiasm 
and conviction in those appointed to examine into the 
merits of his claims, what may not be allowed to him- 
self? He says, " It did not suffice to have discovered 
signs that were characteristic of different sorts of cows ; 
it was necessary to make sure that the same mark 
might always be relied upon as a positive and certain 
sign of the same perfection or defect. This could 
not be effected except by studying a vast number of 
individuals, by comparing them together, taking into 
consideration the countries from which they came, 
their stature, their yield. This was not all ; they had 
to be classed. Conceive what toil this task involved 
for me, a plain child of nature, who had no idea of 
such a classification, and found myself under the 
necessity of establishing one. The endeavor was one 



84 ESCUTCHEON. 

• to absorb me entirely ; I gave up my calling ; I 
travelled about visiting cattle-markets, fairs, cow- 
stables ; I questioned and cross-questioned all who 
might be expected to know most on the subject, — 
nusbandmen, dealers in cattle, men of the veterinary 
profession ; I became convinced that my discovery 
had not been anticipated by any one. The marks for 
distinguishing a good cow from a bad one varied 
according: to the notions of each individual. Some 
looked to the shape of the horns, others upon that of 
the udder; some judged by the shape of the animal 
or the color of her hair ; others were determined in 
their choice by something else : but in these various 
modes of judging all was vague and uncertain. I 
became confirmed in the belief that I had made the 
important discovery of signs that were positive and 
certain ; and in order the better to satisfy myself of 
the solidity of the ground upon which my method 
was to rest, I took the precaution to return to the 
same localities at difierent times and seasons, that I 
mi^ht trace and ascertain the effects which misrht at- 
tend these variations of nature. All my observations 
were accurately noted down, and I could at length 
flatter myself with having acquired a mass of facts 
which gave solidity and consistency to my system, 
and imparted the character of positive certainty to 
that which at first had been but a probable con- 
jecture." 

But what are the claims? The Agricultural 
Society of Bordeaux reported that M. Guenon 
"has established a natural method by which it is 



ESCUTCHEON. 85 

easy to recognize and class the different kinds of 
milch cows, according to — 

" 1st. The quantity of milk which they can ^deld 
daily. 

" 2d. The period during which they will continue 
to give milk. 

" 3d. The quality of their milk. 

" By means of these signs, which are all external 
and apparent, he has established eight classes or 
families, which embrace all the varieties of the 
cow that are to be met with in the different parts of 
this kingdom. Each of these classes or families is 
subdivided into eight orders. It is divided, also, 
into three sections, so that each of the sections com- 
prehends the eight orders." 

What are the signs? In Guenon's words, they are 
the marks " visible upon the posterior part of every 
cow, in the space embraced between the udder and 
vulva. They consist of a kind of escutcheons of 
various shapes and sizes, formed by the hair growing 
in different directions, and bounded by lines where 
these different growths of hair meet. The varieties 
of these escutcheons mark the different classes and 
orders of cows." 

The complete, enthusiastic acceptance accorded the 
method of Guenon in France, while the author was 
the presiding genius of his own idea, shows that it 
has much value. Certain, however, it is, that in 
England and in our own country the method has not 
been accepted in all its original elaborateness ; and 
thei'e is a growing conviction that the author saw in 



86 ESCUTCHEON. 

the upward-growing hair more than others have 
found and more than is justified by trained expe- 
rience. That the quality of the cow as a milk-giver is 
indicated in the escutcheon to a very considerable 
extent we think must be allowed, but we think it 
will not answer to read there — as Guenon claim to 
read — the number of pints of milk each cow would 
give daily, and much less in precise terms, the 
quality of the milk. 

The internal functions of the cow do not find their 
complete expression, their tell-tale, if we regard 
the animal in only one of its aspects. In reason, we 
ought not to find her record concentrated within 
the compass of a few square inches, when appetite, 
constitution, size, and breed must each and all 
exert an influence in determining yield and qual- 
ity. 

Yet in the mark of the escutcheon we recognize 
much value. We do not remember to have seen a 
very good cow that had a small escutcheon, while 
never have we seen a cow with a good escutcheon, 
and of a dairy aspect otherioise, that was a poor 
milker. We believe it will be highly conducive to 
the success of the dairyman to regard this mark as 
one of chief importance, as it is also to the breeder 
in his use of animals. 

But in laying much stress upon the escutcheon we 
would not advocate the following of Guenon's classi- 
fication in all its minute details. It seems sufficient, 
as far as our own observation suggests, that there 
should be much of it, symmetrically disposed, and 



SCALE OF POINTS. 87 

showing on the two rearward lobes of the udder an 
oblonoj mirror of larore extent. 

Were we asked to present a scale of points for the 
guidance in breeding the model Ayrshire cow, it 
would take the following form : — 

Udder. Capacious, broadly attached, extending far forward and back, 
closely held to the body, the under surface broad and flat, no clefts, no 
hollows. 

Teats. Shortish, cylindrical, of good texture, and set evenly at con- 
siderable distance apart. 

Milk Veins. Large, tortuous, disappearing into the abdomen by an 
ample orifice. 

Escutcheon. Large, extending well upwards and on thighs, mirror 
marks large. 

Belly. Ample, broad, deep, and well held up. 

Head. Shortish, forehead wide ; well set on neck. 

Nose. Fine between muzzle and eyes. 

Muzzle. Open and moderately large. 

Ears. Thin and orange colored. 

Horns. Widely set on and of moderate size. 

Neck. Of medium length, and straight from head to the top of the 
shoulders, free from loose skin, fine at its junction with head, and taper- 
ng by the symmetrical enlarging of the muscles towards the shoulders. 

Shoulders. Thin. 

Brisket. Light. 

Fore-quarter. Appearing thin in front from the contrast with th^ 
hind-quarters and belly, but of sufficient thickness to ensure vigor. 

Back. Moderately long and straight. 

Spine. Well defined at shoulders, loose jointed, yet level. 

Short Ribs. Slightly arched, the concavity in the flank at their ex- 
tremities responding quickly to digestive condition. 

Body. Deep at the flanks and in. rib, broad. 

Pelvis. Long, broad, and straight. 

Buttocks. Neither pointed, nor round and fleshy. 

Hook Bones. Wide apart, not overlaid with fat. 
Thighs. Thin and broad. 

. Tail. Long and slender, tufted, set on level with back. 

Legs. Short, the bones fine, flat, and the joints firm. 

Skin. Soft, moderately thick, loose and elastic. 

Hair. Soft and woolly, close. 

Temper. Quiet and docile, with nerves suppressed rather than active. 

Volor. To please the breeder, but not roan. 



88 ORGANIZATION. 

It is not merely necessary that the Ayrshire should 
conform outwardly to this type : somewhat more is 
needed, as will be seen from the following consid- 
erations. 

Three systems, to which all the organs are directly 
or indirectly subsidiary, are united in the plan upon 
which the cow is formed. There is the nutritive sys- 
tem, composed of stomach, intestines, liver, pancreas, 
glands, and vessels by which food is elaborated, 
effete matter removed, the blood manufactured, and 
the whole organization nourished. This is the com- 
missariat. Then there is the nervous system, which 
co-ordinates all the organs and functions, and enables 
the animal to entertain relations with the world 
around it, directing it what to avoid and what to 
approach, and without which so much complexity of 
structure as finds place in her organization would be 
constantly at fault. There is,* again, the reproductive 
system, by which a succession of animals is secured, 
and the hold of the race on earth assured.^ 

The breed of cow that we should desire must have 
these systems, each in health and order. Each and 
all should be developed, not alone to pursue their 
relations fitly, and to serve their own specific uses, 
but all developed in the direction to render the 
animal adapted to serve a particular use, viz. in the 
dairy cow, the greatest possible utilization of food in 
the production of a good quality of milk. 

The cow in nature lives to one end, the keeping 

1 These remarks are suggested by, and adapted from, Dr. Clarke's Sex in 
Education. 



ACTIVITY OF ORGANIC LITE. 89 

alive the race, as plants have all their energies con- 
centrated to produce seed. The domesticated cow 
lives to continue her race and to nourish human 
beings, so that every support must be given to what- 
soever will tend to develop her whole organism into 
the form and activity that conduces to this double 
service. 

Given the proper organs, perfect in form and 
adaptation to ends, the cow may be a poor thing, if 
there is sluggish movement throughout her whole 
organization. To produce a quart of milk an hour, 
or half or quarter this quantity, signifies activity of 
organs. This will appear when we consider the waste 
and renewal of parts that is a phenomenon of life. 

Carpenter, in his Physiology, says the whole struc- 
ture originates in a single cell ; that this cell gives 
rise to others analogous to itself, and these again to 
many future generations ; and that all the varied tis- 
sues of the animal are developed from cells. As fast 
as one cell is destroyed another is generated. The 
death of one is followed instantly by the birth of its 
successor. This continual process of cellular death 
and birth, the income and outgo of cells, that follow 
each other like the waves of the sea, each difierent 
yet each the same, is metamorphosis of tissue. 

Bichat has defined life to be organization in action. 
The most productive cow, as the most productive 
man in mental or physical labor, lives an intense 
life. Life, in the sense of motion, — birth and death 
of cells in the organism, — is lived doubly when the 
activity is of double measure. 

6* 



90 QUALITY. 

In choosing a milch cow, it may be inferred from 
this, her quality will not always find expression in 
outward form. It is the outward form, and the en- 
gine within the form, and the jpower of this engine, 
that is to be looked to. It may occur that animals 
of two breeds may be found of one form, but that 
one breed shall carry a quicker life than the other. 
This quickened life we conceive to be one of the 
marked characteristics of the Ayrshires. 

It is the animal that unites this vitality in a form 
that favors most economical production, with parts 
adjusted in symmetrical relations and proportions, 
that constitutes the perfect cow. When uses are 
satisfied, then the possession of artistic excellence, 
such as shall make her a thing of beauty, to the 
connoisseur as well as the plain farmer, is desired. 



THE AYRSHIRE BULL. 91 



THE AYRSHIRE BULL. 



The points of the Ayrshire bull should be in many 
respects those of the cow, but modified by sex. His 
head should be broad, the muzzle good-sized, the 
nose small, the under jaw short, and the throat 
nearly free from hanging folds ; his horns should 
have size at the root, as indicating vigor; his ears 
thin, and of a golden color within; his eye mild but 
intelligent, the expressiofl-, a masculine vigor, super- 
added to the feminine type. 

His neck should be not too short, but arched, as 
giving that style which is so attractive. The muscles 
strong and large, as being masculine ; symmetrical in 
their development, and should not originate from 
too limited attachments. By this we do not mean a 
heavy neck, but large in those muscles alone which 
lie on the sides, well up, and which are so peculiarly 
masculine in their character as not to be unduly trans- 
mitted to female progeny. 

The shoulders should be close to the body and 
thin, the back broad, the spine not as well defined 
at the shoulders as in the cow, nor the hips quite as 
broad. The broader the hip, however, the better ; 
yet breadth of hip being more of a female character- 
istic, this point means more in a slight variation in 
the bull than in the cow. The pelvis should be long, 



92 THE AYRSHIRE BULL. 

broad, and straight, and the tail set on level with the 
back, and without a notch at its insertion. The body 
should be well-ribbed, deep, and of good length, 
especially deep in the flanks. A hollow space be- 
hind the shoulders is extremely objectionable, as 
indicating deficiency of constitution. The limbs 
should be short, fine-boned, flat- boned, and firm- 
jointed. A curve in the hind leg from the hock to 
the hoof in front is very objectionable. 

In the thigh and the hinder parts must we espe- 
cially look for the indications of quality for the trans- 
mission of milk-yielding shapes. The thighs should 
be thin and flat, and so far apart as to give great 
space between. Watch the animal in his walk when 
going from you. Should his legs cross, reject him. 
Value him, if in standing his hocks are well apart. 
The dairy bull should transmit to his female off*spring 
the space for the lodgment of the udder, for this 
is the key to breeding for milk. Look for the 
escutcheon , for it is a good feature ; and if there is 
vascularity to be seen here, prominently indicated 
by the skin and the veins, give heed to it. We also 
like to see the presence of teats, and the better placed 
these are the more valuable the indication. 

The dairy bull must conform to the type of the 
ideal dairy cow. The points which indicate digestive 
ability and space for the lodgment of the udder must 
be strongly characterized. Hardly less important is 
that feminine appearance joined on to a masculine 
vigor, which is shown in part by a noble serenity 
of expression. 



THE AYRSHIRE BULL. 93 

The dairy bull must be especially free from certain 
defects and blemishes, such as the fleshy buttock aud 
rounded ham which is followed by roundness of 
thigh. It is a beefy mark. He must not be too 
heavy forward. Not that we would have the strongly 
developed wedge shape of the cow, but we would 
have those points which we value so highly in the 
rearmost-half of the cow strongly developed in the 
bull. 

These characters in the Ayrshire bull must be 
united in that peculiarity of shape which is indicative 
of the breed, and which is so difficult to put into 
words. There should be style, the long, slim tail and 
bushy switch, the harmony of proportion, and the 
moulding of the lines of his contour, and all else 
which constitutes beauty. 

The grazier and the dairyman have each for a long 
time sought to improve his stock, the one for meat, 
the other for milk. The union of the two in an 
animal in equal excellence as though they existed in 
perfection separately, we believe is never realized ; 
so that whenever it is desirable to have milk or meat 
in large amount, at very low cost, it is better to cul- 
tivate these qualities in separate breeds, and encour- 
age in each that particular development conducive to 
the quality desired in them. 

No one will hesitate to affirm that the meat breeds 
have arrived at a greater excellence in the line of 
development for meat than have the dairy breeds in 
the line of development for milk. The ideal of the 
breeder has been nearer realized. Various causes 



^4 THE AYRSHIRE BULLr. 

have contributed to this. It is only in place here to 
refer to one as having direct relation to the breeding 
of Ayrshires, and as directing us to a knowledge of 
what we should desire in a bull of the dairy breed. 

If we refer to the Short-horn, the Hereford, the 
Galloway, and many other races that are acknowl- 
edged meat breeds, and observe the type of the male 
and the female, we find it essentially the same for 
either sex. In the cow and in the bull there is an ap- 
proach to one form, modified only by such difi'erences 
as attend upon sex. 

With many dairy breeds, perhaps with all, many 
persons refuse to accept the principle that directs 
the grazier, and conceive the cow should be of 
one type, the bull of quite difi'erent type. How 
frequently it happens at our agricultural fairs 
that we observe a fine dairy herd of cows possessing 
the forms that go with the possession of dairy qual- 
ities in a high degree, headed by a bull whose out- 
lines are those of a meat bread ! In the one sex the 
outline is that of the keystone of an arch, in the 
other the brick form pediment. Here is being used 
two typical forms of distinct functions, to efiect one 
form in the female line and another in the male line. 

Consider the comparative ease with which the 
grazier obtains a bull satisfactory to him with the dif- 
ficulty of the dairyman to realize his idea in the bull ! 

The meat breeds were early taken in hand by mas- 
ter breeders and were greatly improved. To these 
men we owe most of the maxims and current knowl- 
edge of the principles of breeding. One of these 



THE AYRSHIRE BULL. 95 

maxims is "Like begets like." The grazier uses Wke 
in male and female, and gets lihe. The dairyman 
often uses one form of animal in the female, the form 
typical for the females of the breed, a form in the male 
animal of a dissimilar type, and expects that unlilce 
in each generation will get a uniform progeny. 

We know persons who own Jersey and Ayrshire 
stock, who have their conception of the male animal so 
much fashioned by the model to which a meat breed 
should correspond, that they seek far and wide to 
place at the head of their herd a bull conforming to 
this foreign mould, although they esteem less valua- 
ble the female progeny that may conform to it. 



II. 

HISTORY. 



In those cases where documentary evidence is ob- 
scure, and but few notices concerning the origin of a 
breed are attainable, it seems the more philosophical 
to first study the condition of the country and the 
surroundings from which the breed was evolved. 

Our scheme concerns itself first with the earlier 
records. After presenting in general terms some 
aspects of the Scotland of the past, we shall next 
call your attention to the cattle known as the White 
Forest Breed. A sketch of the county of Ayr of the 
past and present will naturally precede the division 
we have devoted to the presentation of the documen- 
tary evidence concerning the origin of the Ayrshire 
breed ; and the history of their origin, as founded 
on the preceding chapters, will follow next in course. 



SCOTLAND AND ITS PAST. 



Horned cattle are said to be indigenous to Scot- 
land. From prehistoric research, Wilson^ states, on 
evidence no doubt satisfactory, that in these early 
times " vast herds of wild cattle of gigantic propor- 
tions and fierce aspect roamed through the chace." 

The earliest historical notice of British cattle are 
in the " Commentaries " of Csesar, in which he mentions 
their abundance, and that the food of the inhabitants 
was milk and flesh, to the neglect of tillage ; and 
Strabo^ praises the bountiful supply of milk, but 
denies to them the art of making cheese. 

Darwin' states that Bos primigenius existed as a 
wild animal at this time, and that Bos longifrons was 
domesticated in England during the Koman period, 
and supplied food to the Roman legionaries."* 

At this early period, the savage time, so to speak, 
the same cattle seem to iiave been found more or 
less on both sides of the border ; and in considering 
the wild cattle of Scotland, it will be useful to re- 
view in some measure the cattle of England, and the 
state of the country in those days. Fitz Stephen ,2 

1 Prehistoric Annals of Scotland. 

2 James Wilson, in Enc. Brit, xiv, 214. 

8 Animals and Plants under Domestication, N. T. 1868, 1, 104. 
* British Pleistocene Mammalia. Dawkins and Sandford, p. xv. 



100 SCOTLAND AND ITS PAST. 

who lived in the twelfth century, speaks of the Uri 
8ylvestris^ which in his time inhabited great forests 
in the neighborhood of London; and in the four- 
teenth century King Robert Bruce was nearly slain 
by a wild bull which attacked him in the great Cale- 
don Wood/ 

Boethius/ who was born in 1470, and John Leslie, 
Bishop of Ross, who wrote in 1598,' state that the 
wild cattle of Scotland were white with a thick mane ; 
and Leslie expressly states were wild and savage, 
and formerly abounded in the Caledonian Woods, but 
now were confined to the region about Sterling, 
Cumbarnauld, and Kincardine. 

At this period civilization had made some progress 
in the country, the Lowlands at least ; and food, judg- 
ing from fragments of history, was bountiful and 
cheap. In 1290 the monasteries of Teviotdale had 
much pasture land, and the minute and careful ar- 
rangement of their mountain pastures , of the folds for 
their sheep, and the byres for their cattle, and the 
lodges or temporary dwellings for their attendants, 
show that they paid the greatest attention to this 
part of their extensive farming.^ Again in 1300, from 
excerpts^ from the reign of Alexander III, we have 
it stated that the fields, the mountain pastures, and 
the forests were amply stocked with cows, sheep, 
and large herds of swine ; and even more minutely, ^° 

6 Cosmography and Description of Albion, quoted in Enc. Brit, xiv, 214. 
e Annals and Mag. of Nat. Hist., vol. ii, 1839, p. 281 ; vol. iv, 1849, p. 424, 
' Low's Animals, p. 234. 

8 Innes' Scotland in the Middle Ages, p. 147, 

9 Tyler's Hist. Scotland, ii, 318. 
10 Tyler, op. cit. p. 231, 



SCOTLAND AND ITS PAST. 101 

that in the more cultivated districts cows were kept 
in the proportion of ten to every plough, but in the 
wilder part of the country the number was infinitely 
greater. 

It is to be supposed that with such numerous 
cattle, and with such indications of the amount of 
pasture land, some reference would be made to the 
dairy ; and, indeed, from these same excerpts, ^^ we 
find that much cheese was manufactured on the royal 
demesne throughout Scotland, and as Tyler remarks, 
"It is equally certain that its proper management 
and economy was not neglected by the clergy or 
the barons." 

This period seems to have been one of plenty even 
bordering on luxury, and it is most probable some 
attention was given at this time to the improvement of 
the domestic breeds. We know from the Cartularies 
of Melrose and Kelso^^ that in the fourteenth century, 
many of the nobles had breeding studs on their 
estates, and from Rotuli Scotiae we learn that Lord 
Douglas brings ten " great horses " into Scotland, 
July 1, 1352. 

King Alexander, who ruled during the last half of 
the thirteenth century, showed an interest in hus- 
bandry, and caused a great breadth of land to be 
brought under the plough ; and according to that 
quaint chronicler in rhyme, Andrew Wyntoun, 
*' Corn he gart be aboundant." ^^ 

These good old times passed away (all Golden Ages 

" Tyler, op. cit. p. 221. 12 Tyler'e op. cit. ii, 218. 

13 Cronykil of Scotland. 



102 SCOTLAND AND ITS PAST. 

are ancient), and in the history of fightings and 
treacheries and murders, and the great ones of the 
land, we lose account of the agriculture. It is only 
to be gathered that the Age of Iron succeeded this 
halcyon age of the thirteenth century. 

In 1570 Ortelius^^ describes the cattle of the 
county of Carrick as being of large size, with tender, 
sweet, and juicy flesh ; and our references are thus 
brought to the earliest mention of the cattle occupy- 
ing the county of Ayrshire. 

It is thus seen that cattle are natives of the isle. 
Their first appearance is neither recorded by history 
nor by tradition, and their remains in cairn and cav- 
ern place their antiquity beyond our written records. 
Thus, in a sense, they are autocthenes, or the product 
of the soil. They existed in a wild state as late as 
A. D. 1200 in the neighborhood of London, and in 
1600 occupied, in a state of freedom, a circumscribed 
locality in Scotland. During this whole period do- 
mestic races existed in their close vicinity, and the 
economy of the dairy in A. D. 1300 seemed to be well 
understood. 

Our records, it will be perceived, refer to the 
Lowlands of Scotland. These were conquered by 
Agricola, and his conquest secured by a chain of 
forts connecting the Firths of Forth and Clyde, A. D. 
85.^^ But so courageous and indomitable were the 
barbarians, that under the Emperor Hadrian, about 
A. D. 120, a fortified rampart was constructed from 

14 Tlieatrum orbis Terrarum. i^ Enc. Brit, xix, 741, 743. 



ANCIENT ATESHIEE. 103 

the. Tyne to the Solway. In 207 the country north 
of the Clyde was savage and uncleared, and the fierce 
inhabitants in A. D. 446 are described as bearings all 
the stamp of barbarian life. 

Upon the abandonment of Britain by the Romans 
in 446, the five tribes inhabiting the region about 
these fortifications became independent, and under a 
union formed a new kingdom termed Regnum Cum- 
brense, or more frequently the Kingdom of Strath- 
clyde. It appears to have included the present 
Liddesdale, Teviotdale, Dumfriesshire, Galloway, 
Ayrshire, Renfrew, Strathclyde, the midland and 
western parts of Stirlingshire, and the largest por- 
tion of Dumbartonshire. The tribes which formed 
this community led a pastoral life, living on the milk 
of their flocks and the produce of the chase. They 
were a race not of diflferent descent from the ruder 
tribes of the north, but of improved civilization.^^ 

This was the region in which civilization first ob- 
tained a foothold, and where the labors of agriculture 
must first have taken the place of the uncertainties 
of the chase. The only early record of dairy prod- 
ucts is from within this district, ^^ as well as the 
breedinsr of horses. As an evidence of culture exist- 

o 

ing here at an early date, it may be well to state that 
the immense Abbey of Kelso was begun in 1128, 
and the beautiful Melrose Abbey in 1136.^^ 

Until the middle of the eighteenth century there 
was scarcely a good road in Scotland. ^^ In 1678 an 

16 Enc. Brit, xix, 741, 743. i^ Black's Picturesque Guide to Scotland. 
18 Enc. Brit, six, 807. 



104 IMPEKiEUT KOADS. 

agreement was made to run a coach with six horses 
between Edinburgh and Glasgow, forty-four miles, 
the double journey to be made in six days, and the 
common carrier occupied a fortnight in journeying 
to and from Selkirk and Edinburgh, a distance of 
thirty-eight miles/^ If such were the roads in the 
more cultivated districts, communication must have 
been exceeding difficult in the Highlands. There, 
agriculture was neglected, the circumstances of the 
climate, soil, and disposition of the people were 
unfavorable ; and in 1787 even, the imperfect infant 
state of the agriculture'" may be inferred, by the 
coast inhabitants or those of the isles obtaining a 
greater part of their subsistence by fishing, while 
the more inland clans depended chiefly on their cat- 
tle and flocks. In 1714, in the island of Stroma, in 
Caithness, there was but one small plough. '^^ In 
1799 the roads in many places did not pass by a 
single village, house, hut, or inhabitant, for fifteen 
or twenty miles. ^'^ 

The influence of these two states of affairs in the 
Highlands and Lowlands are seen in the cattle. In 
the more nomadic state of the Highlands we find but 
one style of cattle, the Highlanders," — animals of 
strong individuality, varying among themselves ac- 
cording to the luxuriance of the pastures and the 
effect of climate, from the diminutive Shetland, the 
ordinary West Highlander, North Highlander, and 
the Runts, to the well-formed Argyleshire. 



19 Enc. Brit, xix, 807. 21 Ibid. vol. i, p. 128. 

20 Prize Essays H. Soc. let ser. vol. i, p. 129. 22 i\nd., i, cxiii. 

23 Youatt and Martin on Cattle, passim. 



INFLUENCE OF CIVILIZATION. 105 

In the Lowlands, on the contrary, on account of 
the varied wants superinduced by civilization, we 
have a multiplicity of breeds, each best suited to the 
exigencies of their locality, either at the present or 
some past period. It is sufficient to mention the 
Galloway and the Ayrshire. Where the Lowland 
characteristics and civilization invade the geographi- 
cal Highlands, we find the shapes and uses of the 
cattle modified, as in the Aberdeenshire and An^-us 
breeds. 

The most cultivated breed, the highest product of 
civilization, occurs in that locality where the civiliza- 
tion is the more ancient. We refer to Ayrshire and 
the Ayrshires. 

Without other information, it is unreasonable to 
suppose, with the evidence of wild cattle being 
domesticated in England, that the present cattle 
of Scotland are derived entirely from importations, 
rather than founded on the original stock, modified, 
in what way you please, by successive crossings or 
systems of breeding. 

We are accordingly led to examine into what has 
been chronicled of the wild cattle of Scotland, and 
to investigate what claims they have to be consid- 
ered in the light of a foundation upon which the im- 
proved breeds have been builded. 



THE WILD CATTLE OF SCOTLAND, OR WHITE 
FOREST BREED. 



According to our best authorities, two forms of 
the ox tribe, the geuus Bos, existed in Scotland at an 
early period, Bos primigenius and B. longifrons of 
Owen. The former was of large size, and according 
to all accounts the color was black ; it had white 
horns with long black points, the hide was covered 
with hair shorter and smoother than in the tame ox, 
but on the forehead long and curly. From the skel- 
etons preserved in our museums, the length of this 
ofiorantic ox must have been from eleven and one half 
to twelve feet, and the height of the shoulders about 
six or six and one half feet.^ Darwin remarks that 
the Pembroke race in England closely resembles this 
ox in essential structure, and that the cattle at pres- 
ent existing in the Chillingham Park are degenerate 
descendants of this breed /^ Bos longifrons, on the 
contrary, is described as a distinct species, of small 
size, short body, and fine legs. It was domesticated 
in England during the Roman period.^ Professor 
Owen thinks it probable that the Welsh and Highland 
cattle were descended from this species.'* 

1 Nilsson, Annals and Mag. of Nat Hist. 1849, iv, 258. 

2 Animals and Plants under Domestication, i, 103. 

3 British Pleistocene Mammalia, p. xv. 

* Animals and Plants under Dom. i, 104. 




Wild Cattle at Chillingham. 
Bv Sir Edwin Landseer, R. A. 



WHITE FOREST BREED. 107 

In prehistoric times, a continuous range of enor- 
mous forests covered the whole extent of the coun- 
try, and the gigantic and fierce cattle roaming through 
the chase ^ fed on the tender branches and buds, the 
catkins of birch, hazel, sallow, and other species of 
willow,^ resembling in this matter of feeding the 
moose of the Canadian forests. We have reason to 
suppose that the ancient islanders introduced the 
rudiments of a pastoral life, while yet living in pits 
incovered with boughs and skins, ^ yet no evidence 
leads to the conclusion that the native Britons had 
domesticated the great oxen of the country, although 
undoubtedly they formed a source of food.^. In 
Switzerland, on the contrary, the lake dwellers had 
succeeded in taming these formidable brutes.^ 

We have it stated by Darwin, that Bos primi genius 
existed as a wild animal in Caesar's time.^*^ There is 
a record of white cattle in the tenth century, resem- 
bling those in the Scottish parks, existing in Wales, 
where they were more valued than black cattle.^^ 
Boethius, in 1526, mentions them as then existing near 
Stirling. " At this toun began the grit wod of Cal- 
idon. This wod of Calidon ran fra Strivelinof throw 
Menteith and Stratherne to AthoU and Lochquabir, 
as Ptolome writtis in his first table. In this Avod 
wes sum time quhit bullis, with crisp and curland 
mane, like feirs lionis, and thoucht thay semit meek 

5 Prehistoric Scotland, Wilson's. 

6 XiUson. An. & Mag of Nat. Uist. 1849, iv, 239. 
' Prehistoric Scotlmd, i, 296. 

8ibid. i, 31, 

9 Lyell's \ntiq. of Man. Phila. 1863, p. 24. 

10 Animals and Plants under Domestication, i, 104. 

11 Low's animals, 2^9. 



108 WHITE FOREST BREED. 

and tame in the remanent figure of thair bodyis, thay 
wer mair wild than ony utliir beistis, and had sic 
hatrent aganis the societe and cumpany of men tliat 
thay come nevir in the wodis, nor lesuris quhair thay 
fand ony feit or haind thairof, any mony day is eftir, 
they eit nocht of the herbis that wer twichit or hand- 
illit be men. Thir buUis wer sa wild, tliat thay wer 
nevir tane but slight and crafty laubour, and sa im- 
pacient that eftir thair taking they deit for importa- 
ble doloure. Alse sone as ony man invadit thir bullis, 
they ruschit with so terrible preis on him, that they 
dang him to the eird, takand na feir of houndis, 
scharp lancis, nor uthir maist penetrive wapinnis." 
" And thoucht thir bullis were bred in sindry boundis 
of the Calidon wod, now, be continwal hunting and 
lust of insolent men, thay are distroyit in all partis of 
Scotland, and nane of thaim left bot allanerlie in 
Cumarnauld."^^ In a remarkable document, written 
about 1570, the writer complains of the aggressions 
of the king's party in the destruction of the deer in 
the forest of Cumbernauld, " and the quhit ky and 
bullis of the said forest, to the gryt destructione of 
policie and hinder of the commonweill. For that 
kynd of ky and bullis he bein kepitthir money zeiris 
in the said forest, and the like was not mantenit in 
ony vther partis of the He of Albion. "^^ In 1598, 
John Leslie, Bishop of Ross, speaks of the wild ox 
occurring in the woods of Scotland, of a white color, 

12 Hector Roscoe, born In 1470. Hist. Scotorura, pub. at Paris, 1526, ed. of 
1574, fol. 6, line 63, occurs the passage cjuoted in An. & Mag. of Nat. Hist. 1839, 
ii, 2S1, and Low's Animals, 2-U. 

1-^ Illustrations of Scottish History, preserved from manuscripts by Sir John 
Qrahaui Dalyell, Bart., quoted in Low's Animals, p. 235. 



WHITE FOREST BREED. 109 

with a thick mane resembling a lion's, and wild and 
savage. He says that it had formerly abounded in 
the Sylva Caledonia, but was then only to be found 
at Stirling, Cumbernauld, and Kincardine.^'* Sand- 
ford, in his manuscript history of Cumberland, dated 
1675, says around Naworth formerly were "pleasant 
woods and gardens ; ground full of fallow dear fied- 
ing on all somer-tyme ; bra we venison pasties, and 
great store of reid dear on the mountains ; and white 
wild cattle, with black ears, only on the moores."^^ 
We find them referred to by Bewick in 1770, and in 
1781 Pennant speaks of them as retaining their white 
color, but as having lost their manes. ^^ Conrad 
Gesner describes them as " white oxen, maned about 
the neck like a lion. . . . This beast is so 
hateful and fearful of mankind, that it will not feed ot 
that grasse or those hearbes whereof he savoureth a 
man hath touched — no, not for many days together; 
and if, by art or policy, they happen to be taken 
alive, they will die with very sudden grief. If they 
meet a man, presently they make force at him, fear- 
ing neither dogs, spears, nor other weapons." ^^ 

About 1800 they are spoken of as invariably white, 
with the ears internally and externally about one third 
down, red ; horns white, tipped with black, and the 
muzzles black. ^^ In 1836 we begin to get more par- 
ticular descriptions. Color invariably white, muzzle 

" Leslie. De Origine Moribus et Rebus G-estis Scotorum, Rome, 1598, ed. of 
1675, 18, quoted in An. & Mag. of Nat. Hist. 1839, ii, 282. Also in Low's Ani- 
mals, 2U. 

15 Jour. R. A. S. 1852, xiii, 219. 

16 Quadrupeds, 16. 

1^ 1 6th Century ; quoted from Scherer's Rural Life, p. 627. 
18 Complete (irazier, p. i. 



110 WHITE FOREST BREED. 

black, the whole of the inside of the ear, and about 
one third of the outside, from the tip downward, 
red. The horns are very fine, white with black tips ; 
and the head and legs are slender and elegant. ^^ The 
Earl of Tankerville, the proprietor of Chillingham 
Park, describes them in 1839. In form they are 
beautifully shaped, with short legs, straight back, 
horns of a very fine texture, as also their skin, so 
that some of the bulls appear of a cream color.^^ In 
1845 Low says that the eyelashes and tips of the 
horns are black, the muzzle brown, the inside and a 
portion of the external parts of the ears are reddish- 
brown, and all the rest of the animal white. The 
bulls have merely the rudiments of manes, consisting 
of a ridge of coarse hair upon the neck.^^ In 1852 
William Dickinson says that their bodies are pale 
cream color, the ear-tips red, and the muzzle black. ^^ 
In 1868 Darwin describes them as white, with the 
inside of the ears reddish-brown, eyes rimmed with 
black, muzzle brown, hoofs black, and horns w^iite 
tipped with black.^^ Youatt mentions the existence 
of a mane on some of the bulls, one and one half or 
two inches in length. ^^ 

As a wild race we hear of their occurrence at rare 
intervals. In the time of Edward the Confessor 
(1042) we are told by one of the abbots of St. Al- 
bans that wild bulls abounded near London ,^^ and 
Fitz- Stephen, writing about 1174, speaks likewise 
of their occurrence in these woods. ^^ In 1760 wild 



19 Naturalists' T.ib. Jardine, iv, 202. 2' An. & Tl. under Dom. 107. 

20 An.& M.ig. of Nat. ilist.1839, ii, 277. ^* Youatt & Martin on Cattle, 12. 

21 Low's Animals, 237. 2'5 An. & Mng. Nat. Hist. 1st ser.iii, 356. 

22 Jour. K. A. S. 1852, xiii, 249. 26 An. & Mag. Nat. Uist. 1849, iv, 423. 



WHITE FOREST BREED. Ill 

white cattle were just extinct in the central High- 
lands.^'' In 1598 their occurrence in Scotland was 
confined to a few localities.^^ We are thus par- 
ticular in tracing the accounts of this breed, as 
Wilson maintains that no sufficient evidence has ever 
been brought forward to prove that these cattle are 
entitled to the character of an aboriginal breed. ^9 
Of the remnants of this ancient race we have two 
herds, at least, existing at the present time, and 
records of others whose extinction has been com- 
paratively recent. The general descriptions of white 
with colored ears apply to all, yet each herd has 
had its distinctive features, and we find evidence 
of a constant tendency to variation, only repressed 
by a rigorous selection. 

Chillingham Castle, the seat of the Earl of Tanker- 
ville, is situated in Northumberland County, England, 
and formerly occupied one end of the Caledonian 
Forest, which in former times extended from sea to 
sea. The wild cattle have been preserved in this 
park with care, and kept free from intermixture with 
other breeds. They have been extensively inbred 
from necessity, "and are accordingly much subject 
to rash, a complaint common to animals bred in and 
in." According to Denholm, they were exterminated 
in 1760. " Here (Cadzow Castle) so late as the 
year 1760 were a few of those white cattle with black 
or brown ears and muzzles, once so common in Scot- 
land. Their shyness and ferocity of temper rendered 

2T Trans. H. & Ag. Soc. 4th series, v, 294. " Low's Animals, 234. 
29 Enc. Brit, xiv, 214. 



112 WHITE FOREST BREED. 

them troublesome and of little use ; they were there- 
fore exterminated in the year above mentioned." ^^ 

We find it recorded that the stock at Chillingham 
was at one time left without a bull, from accident and 
sterility. Fortunately one of the cows had a bull 
calf, and the stock was preserved. ^^ In color, they 
are invariably white, ^^ or white^^ or pale cream color, 3'* 
or creamy white, ^^ or white and cream col or. ^^ Their 
horns are white tipped with black ; their muzzle 
black^^ or brown ; ^^ their ej^elashes black ; -^^ their eyes 
rimmed with black. '^^ Their ears inwardly and about 
one third externally, red,'*^ reddish-brown,^^ or red 
or brown. ^^ Their necks have rudimentary manes,'"'* 
or oftentimes a mane from one and a half to two 
inches long,''^ or no manes but coarse hair.^^ Their 
heads slender,^^ backs straight. Legs short ^^ and 
slender, ^9 and the hoofs black. ^^ 

In 1675, as we have seen, they are described with 
black ears.^* In 1770, according to Bewick, some 

30 The History of the City of Glasgow, etc., by James Denholra. Glasgow, 
1798. p. 252. 

31 Earl of Tankerville, Annals and Mag. of Nat. Hist. 1839, ii, 284. Nat. Lib. 
Jardine, iv, 207, note. 

32 Nat. Lib., .Jardine, iv, 202, note. 

33 Darwin, An. & PI., under Dom. i, 107. 

34 Uindinarsh, An. & Mag. Nat. ilist. 1839, ii, 279. Dickinson, Jour. R. A. S. 
O Eng. 1852, 249. 

35 (jiipt. Davy, Milk Journal, Oct. 2, 1871, 225. 

3« Earl of Tankerville, Annals of Nat. Hist. 1839, ii, 277. 

37 Dickinsiii, Nat. Lib . Capt. Davy, op. cit. 

38 l^ow, Darwin, Earl of Tankerville, op. cit, 

39 Low, Hiiidmarsh, op. cit. 

*o Hindmarsh, Darwin, op. cit. 

*i Dickinson, Nat. Lib., op. cit. 

*2 Low, Darwin, op. cit. 

*3 Earl of rankerville. Annals of Fat. Hist. 1839, ii, 277. 

** Low's Animals, p. 237. 

45 Youatt and Martin on Cattle, p. 12. 

4c Earl of Tankerville, An. of Nat. Hist. 1839, ii, 277. 

4' Earl of Tankerville, An. of Sat. Hist. 1889, ii, 284. 

48 Karl of lankerville. An. of Nat. Hist. 1839, ii,277. 

*'■> Nat. Lib., Jardine, iv, 202 note. 

60 Darwin, An. & PI. under Dom. i, 107. 

61 Jour. R. A. S. 1852, xiii, 24J. 



WHITE FOREST BREED. 113 

calves appeared with black ears, but these were 
destroyed, and black ears had not since reappeared. ^^ 
Since 1855 about a dozen calves have been born with 
brown or blue spots on their cheeks or necks, but 
these, with any other defective animals, were imme- 
diately destroyed, ^'^ and Low speaks of the tendency 
of the young to be altogether black or altogether 
white, or to have black ears.^^ In Keux's "Natural 
Histf)ry," published probably in the earlier part of 
the present century, these cattle are said to have lost 
their manes, but to have retained their color and 
fierceness ; to be of a middle size, long legged, with 
black muzzles and ears, and their horns to be fine 
and to have a bold and elegant bend. The keeper of 
those at Chillingham said that the weight of the ox 
was thirty-eight stone, of the cow twenty-eight. It 
would thus seem as if Keux spoke from personal 
observation. 

Dr. Knox remarks that the wild white bull of Scot- 
land, instead of having large horns like the fossil 
breed, has either comparatively short horns, or none 
at all ; and when present they follow precisely the 
direction observed in those of the surrounding do- 
mestic breeds. He also says that when calves are 
taken from the cow and brought up with the domestic 
cattle of the neighboring farms, they grow up quite 
gentle, and precisely as other cattle. When the 
young are born with red or black spots, or without 
tails, or very short ones, they are uniformly de- 



B2 Darwin, An. & PI. under Dom. i, 107. 
^ Low's Animals, 238. 



114 WHITE FOREST BREED. 

stroyecl, the noble proprietor considering the white 
color to be essential to their pnrity.^^ Mr. Cole, the 
park-keeper for more than forty years, says they 
have no mane, bnt cnrly hair on their neck and head ; 
more so in winter, when the hair is long.^^ Cully 
says their color is invariably of a creamy white ; 
muzzle black ; the whole of the inside of the ear 
and about one third of the outside, from the tip 
downwards, red ; horns white, with black tips, very 
fine, and bent upwards ; some of the bulls have a 
thin, upright mane, about an inch and a half or two 
inches long.^^ 

The Hamilton Park cattle are often referred to as 
the cattle of the Chase of Cadzow, after the castle of 
that name, the former seat of the dukes of Hamilton. 
Cadzow Castle occupies a site on the banks of the 
Avon in Lanarkshire, at one extremity of the ancient 
Caledonian Wood. Alton, in 1814, describes these 
cattle as nniformly of a creamy white color, their 
muzzles and the greater part of their ears black or 
brown, and some with a few black spots on their 
sides. A few are without horns, but the greater 
number have handsome white ones, with black tips 
bent like a new moon. Some of the bulls have a sort 
of mane, four or five inches long. The cattle at Ham- 
ilton and Ardrossan are not so fierce and savage as 
their ancestors, but at Auchencruive they still retain 
much of their natural ferocity. Their backs are high 
and not so straight as could be wished ; their chest 

^ Jour, of Ag. ix, 372, 376. bs Vasoy on the Ox Tribe, p. 149. 

5« Vasey, op. cit. p. 14:3. 



WHITE FOREST BREED, 115 

is deep but narrow ; and they have much the appear- 
ance of the ill-fed native breed of the cattle of Ayr- 
shire, Lanarkshire, etc., about fifty years ago.^''' lu 
1845 Low describes them as with the females 2:en- 
erally polled, ^^ and in 1870 the bulls are credited 
with black-tipped horns. ^^ Their color is given as 
dun white, ^"^ or dingy white ,^^ their muzzles and hoofs 
black, ^"^ as also the inside of the ears,^^ and the 
tongue. ^^ In the " Naturalists' Library " we find it 
stated that their bodies are thick and short, their 
limbs stouter than the Chillingham breed, and their 
heads much rounder, the inside of their mouths 
either black or spotted with black, and the fore part 
of their legs, from the knee downward, mottled with 
black. ^'^ At one time but thirteen remained alive, 
the survivors of the cattle-plague of the few years 
previous. The bulls looked as if they might fatten 
to eight hundred or eight hundred and fifty pounds. 
They had light hind-quarters, but were heavy and 
deep in front; all had black muzzles, black ears, and 
the older beasts black tips to their horns. ^^ We 
were told that some years ago the herd numbered 
eighty or ninety, but all fell victims to the cattle- 
plague except thirteen, of which eleven altogether 
escaped and two recovered. When the plague at- 
tacked them, they were driven individually between 

67 Sinclair's Scotland, iii. 44. 
58L'>w'8 Animals, iifi. 

59 Oard. Chron and Ag. G-az., Aug. 6, 1870. 

60 Low. Xat \ ih., op cit. 

61 Dickinson, Jour R. A. S., of Eiig., 1852, 249. 

62 Low, Nat Lib., op. cit. 

63 Low's Animals, 233. 

64 Xat. Lib., Jardine, iv, 202, note. 

65 Gard. Chron. and Ag. Gaz., Aug. 6, 1870. 



116 WHITE FOREST BREED. 



gradually approaching fences, leading to a large and 
strong wagon sunk to the ground level, and so cap- 
tured and taken to separate abodes, where they were 
confined until all risk was passed. They have now 
(in 1870) increased to thirty -seven.^*^ 

Dr. Knox says of these animals that they differ a 
o^ood deal in form from those of the Chillino^ham 
Park. The markings also are different ; but still 
there is a strong tendency in the young cattle to 
cast calves which are said to be " off the markings," 
and to be either entirely black' or entirely white, or 
black and Avhite, but never red or brown. ^^ 
. We have mention of some having been kept at 
Ardrossan and Auchencruive, but no further partic- 
ulars, except that those at the latter place were very 
fierce. ^^ They were also kept at Bishop- Auckland 
in 1635.69 

The cattle preserved at Drumlanrig, the seat of 
the Duke of Queensberry, are said by Darwin to 
have become extinct in 1780, and are described as 
with their ears, muzzle, and orbits of the eyes black. "'^^ 
Pennant, writing in 1781, speaks of them as still ex- 
isting, having lost their manes, but of a white color. "^^ 
Dickinson states that two cows and a bull were liv- 
ing in 1821, but the bull and one of the cows died 
that year. He describes them as dun or rather flea- 
bitten white, polled, with black muzzles and ear- tips, 



6« Gard. Chron. and Ag. Gaz., Aug. 6, 1870. 
6' Jour, of Ag. ix, 376. 

68 Sinclair's Scotland, iii, 44. 

69 An. Nat. Hist. vol. iii, ser. 1, p. 241. 

7" Darwin, An. and PI. under Dom. i, 107. 
" Quadrupeds, 16. 



WHITE FOREST BREED. 117 

with spotted legs.'^^ Low says they were destroyed 
many years ago by order of the late Duke of 
Queensberry. 

The cattle at Gisburne Park, in Craven, County 
of Yorkshire, England, the seat of Lord Ribbesdale, 
are mentioned as late as 1852, as being pure white 
with brown or red ears and noses J^ Low speaks of 
their being polled, ^^ and Bewick describes them as 
perfectly white except the inside of their ears, which 
are brown. They are without horns, very strong 
boned but not high."^^ He also states, as Darwin 
quotes, that they are sometimes without dark muz- 
zles. '^'^ They are said to have been originally brought 
from Whalley Abbey, in Lancashire, upon its disso- 
lution in 1542."^^ 

The herd at Burton Constable, also in Yorkshire, 
situated in the District of Holderness, all perished in 
the middle of the last century of an epidemic disor- 
der. They were of large size, and had the ears, 
muzzle, and tip of the tail, black. "^^ 

From Garner's "National History of Staffordshire," 
we learn that the wild ox formerly roamed over 
Needwood Forest, and in the thirteenth century 
William de Farrarus caused the park of Chartley to 
be separated from the forest ; and the turf of this ex- 
tensive enclosure still remains almost in its primitive 
state. Here a herd of wild cattle has been preserved 

72 Dickinson, Jour. R. A. S. of Eng., 1852, 249, 
■^3 Dickinson, op. cit. 
7* Low's Animals, 238. 

75 Bewick's Quadrupeds, 8th edit. 39, note. 

76 An. and PI. under Dom. i, 108. 

77 Bewick's op. cit. 

78 Low 8 Animals, 238. 



118 WHITE FOREST BREED. 

down to the present clay, and they retain then- wild 
characteristics like those at Chillinghara. They are 
cream colored, with black muzzles and ears ; their 
fine, sharp horns are also tipped with black. They 
are not easily approached, but are harmless unless 
molested. ^^ Low adds that they frequently tend to 
become entirely black, and that they are of a larger 
size than those at Chillingham.^^ 

Wild cattle, says Low, have been or are yet pre- 
served at Wollaton in Xottinghamshire and at Lime- 
hall in Cheshire, England,®^ and Bewick states that 
the ears and nose of all of them are black. ®^ 

These cattle, in the possession of ancestral fam- 
ilies, and maintained and protected in parks, un- 
doubtedly as a family pride, have with difiiculty been 
preserved through the epidemics and casualties of a 
few centuries. Yet, despite the human care and the 
rio"orous weeding out of blemishes, we can see they 
were unable to retain in their color or form much 
more than a resemblance. In the Chillingham cat- 
tle the muzzle is described as black or brown, the 
ears inwardly, and in part externally, red, reddish- 
brown, and red or brown ; their manes either short, 
or rudimentary, or not existing. We find black ears 
and blemishes occurring at different times. In the 
Hamilton herd we find them generally with horns at 
an early date, but afterwards the females usually 
polled. Black spots on sides and legs are noticed. 
They are described as possessing manes of from four 

79 Vasey on the Ox Tribe, p. 140. 8i Low's Animals, p. 238. 

80 Low's Animals, 238. 82 Bewick's Quadrupeds, 8th edit. 39, note. 



WHITE FOREST BREED. 119 

to five inches long, especially some bulls. Their 
limbs' have become stouter and their heads shorter 
than the Chillingham breed at the other end of the 
ancient wood. Those at Drumlanrig have become 
polled, presumably in both sexes. At Gisburne 
Park, they are not only hornless, but only the inside 
of their ears are colored, and occasionally they lose 
their dark muzzle. At Burton Constable, among 
their fertile pastures, we see an increase of size, the 
effect of the abundance of the feed ; and the end of 
their tails have become black. In Staffordshire, we 
observe the tendency to become entirely black. 

When even selection finds it so difficult to preserve 
the uniformity of the same herd for successive years, 
and fails even more glaringly when applied to differ- 
ent herds under varied circumstances, we can hardly 
be justified in rejecting these white cattle, as the 
primitive or foundation stock of existing breeds of 
that county on account of their color alone. 

The wild state seems peculiarly favorable to 
uniformity of coloring, as the causes which have 
operated to produce the result on a few, act likewise 
upon all, and are constant in their action. Any 
deviations from the markings appear to become ab- 
sorbed in the multitude, so as to have little oppor- 
tunity for preservation. In civilization, on the 
contrary, we have the element of human wall, a 
highly complex and variable possession, w^iich inter- 
rupts the apparent harmony of uncultured nature by 
rendering new combinations possible and probable. 

That a slight interference with a natural state will 



120 WHITE FOREST BREED. 

produce variability of coloring, is well shown in au 
account of the cattle of Paraguay, by Azara, wherein 
it is stated that the wild cattle are always a reddish 
pard color, and thus differ in color from the domes- 
ticated breeds. ^^ When it is considered how little 
tameness is called domestication in these regions, it 
is realized upon what obscure causes the fact of color 
must depend. Even in our most ancient breeds we 
find variations of color, as in the Highland, Galloway, 
and Devon. ^'^ The strongest single argument in favor 
of these white cattle being the forefothers of our 
present stock, is in the occasional cases of reversion, 
which occur in many of the breeds, and oftener in 
those whos3 connection with the wild breed seems 
probable. In the West Highland breed, usually 
black, the white color and the ear markings in many 
cases return.®^ In the Ayrshire cow we have record of 
two cases of reversion, to white with red ears ; and we 
can remark, after a most careful examination of Ayr- 
shire cattle, that we have never seen white ears, or ears 
the tips of which were other than red, brown, or 
black. In shape we have the differences inherent to 
locality. Mountain breeds are apt to be lighter in 
their hindquarters than breeds occupying a plain, as 
we are told by Low,^^ and it is obvious to any ob- 
server that semi-domesticated breeds are lighter in 
the flanks and loins than those breeds which have 
been subjected to systematic breeding. In the Ayr- 



83 Nat. Hist of the Quadrupeds of Paraguay, Edinb., 1838, 73. 

8* Low, passim. 

65 Low's Animals, 301. 86 Low's Animals, 305, 



WHITE FOREST BREED. 121 

shire breed, we find the medium horn, often the 
direction of the curve with the frequent black tip, 
pointing to the wild breed, as also the white face, or 
starred forehead, and the " rigged" back occasionally 
or frequently recurring, to direct our attention to the 
transition cattle between the original stock, and the 
recorded results of breeding, coeval with the ad- 
vanced interest in agricultural pursuits at or about 
1800. 

These cattle in their present state are easily and 
readily tamed, and crosses with common stock are 
occasionally noted. Such with the forest bull are 
said by Bewick to invariably take the color of the 
father aud to retain some of the fierceness.^''' One 
recorded instance of the crossing of a cow of the 
white breed by a common bull, gives the color of the 
progeny as after the forest pattern, but with mottled 
legs.®^ Another, between the white bull of the Ham- 
ilton herd and a Shetland cow, produced a very 
good-looking polled ox, " nearlj" quite black," and 
greatly superior in weight to the Shetland cow.^^ 

When we consider the small number of these cat- 
tle, and the length of time they have been preserved, 
and how narrowly they have escaped utter extinction, 
it is difficult to suppose that they have been retained 
in their purity ; still less when we consider the dis- 
turbauces of the times, the number of cattle grazing 
continually in their vicinity, and the strikiug resem- 
blance which is often shown to them by cattle of 

8" Bewick's Quadrupeds, 41, note. 

88 Hindmarsh, Ann. and Mng. of Nat. Hist. 1839, ii, 280. 

89 Dr. Knox, Jour, of Ag. ix, 369. 



122 WHITE FOREST BREED. 

other breeds. According to Low, individuals were 
to be met with in 1845, in the county of Pembroke, 
in no ways distinguishable from the wild cattle of 
the Parks ,^^ and Aiton speaks of their resemblance to 
the common cattle of 1750. We have ourselves seen 
in America, cattle which were pure white with red 
ears, and even polled. 

The only explanation we can offer for the vari- 
ations between the herds of forest cattle, and the 
tendency towards variation, which seems from our 
account to have been ever strong, is that these, as 
well as the domestic cattle of this region, are off- 
shoots from the same original stock, the wild ox of 
the past, but that those races we call domesticated, 
as the Ayrshire, the Angus, the Galloway, the High- 
land, and others, have been influenced to a greater 
extent by the arts of civilization, the conscious or 
unconscious breeding for certain uses, and the -effects 
of crossing, than these inhabitants of the parks. 

On this view the White Forest Breed is, a wild 
animal, a descendant, with now and then a bar sin- 
ister, of the wild breed ; and the domesticated races 
of the country are likewise their descendants, but 
with an ancestry hopelessly confused and intermixed 
by outside crosses and influences. 

90 Animals, 296. 



THE COUNTY OF AYRSHIRE. 



In the south of Scotland, on the western coast, 
lies the County of Ayrshire. The outline of its 
boundaries encloses a crescent-shaped area, with the 
concavity towards the sea, — its length about eighty 
miles, and its breadth varying from a few miles at 
the extremities to about twenty-eight miles in the 
centre, it contains 1,149 square miles, or 735,262 
acres of surface. ^ Generally low adjoining the sea, 
the land rises by easy slopes and wavy undulations, 
to a ridge of high or hilly country, in part almost 
mountainous, which forms its eastern boundaries. No 
portion can be termed level, for numerous swells or 
rounded hills give variety to the landscape. As the 
slope of the land is generally westerly, towards the 
shore, or the valleys of the streams flowing thither, it 
follows that the principal exposure of the arable 
land is westerly and southerly, a fact which is of 
importance as explaining in part the moderation of 
the climate. The country is well watered by numer- 
ous streams, which, rising among the eastern hills, 
find their wa}' in a tortuous course to the sea. 

1 Jour. R. A. S. of Eng. 1866, p. 426, 



124 AYRSHIRE. 

Ayrshire is probably the most densely-wooded 
county in Scotland, although most of the wood- 
land was planted towards the close of the last 
century and beginning of this. The growth is chiefly 
of larch and Scotch fir, but generally having hardwood 
trees intermixed, — beech, ash, and elm predomin- 
ating.^ More than one half of the country may be 
classed as unimproved, being occupied by hills, 
moors, mosses, and lochs. ^ 

Historically and statistically the county is divided 
into three districts, from north to south. Cunning- 
ham comprehends the whole of the county north of 
the Irvine. It is much the most populous, and a 
larger proportion of its surface is cultivatable than of 
the other two, and it is the most fertile ; its whole 
area is about 185,000 acres, of which it is estimated 
about fifty-seven per cent is under cultivation. The 
land rises from the sea-border by easy declivities, 
and terminates in the pastoral and moorland county 
of the eastern boundaries. Kyle occupies the cen- 
tral portion of the county ; its boundaries are the 
w^aters of the Irvine and the Doon. Its area is about 
270,000 acres, of which about forty per cent are 
under cultivation. It is less fertile than the Vale of 
Cunningham, and more hilly. Carrick, or the rug- 
ofcd, extends from the Doon Water to the southern 
boundary. This division is generally hilly, with a 
few fertile and productive valleys. Of its estimated 
area of 280,000 acres, but thirty-four per cent are 

2 Archibald Sturrock, Pr. E^^says High. Soc. 4th ser. i, 24. 

3 Archibald Sturrock, op. cit. p. 21. 



CLIMATE. 125 

under cultivation. Unlike the other districts. Car- 
rick is as yet almost exclusively agricultural and 
pastoral. "* 

The climate of Ayrshire is said to be the most 
humid in Scotland. The winds blow from the west 
and southwest for more than two thirds part of the 
year, and the rains from these quarters are frequent, 
often copious, and sometimes of long duration.^ The 
rain does not usually fall in heavy, casual plumps, 
but comes down in more continuous succession of 
steady, moderate showers, or thick, drizzling smirrs.^ 
This is well-shown by a series of statistics of the 
rain-fall in Kilmarnock, from March to October, dur- 
ing the 3^ears 1864 and 1865. The average weekly 
rain-fall was .63 inch, and in but five weeks of the 
sixty was no rain-fall recorded. During the fifteen 
years from 1850 to 1865, out of the 214 days from 
March to October, on the average, 109 were recorded 
as wet.''' This constant moisture is favorable to the 
grasses, and is an encouragement to dairy industries. 

The temperature is remarkably equable, the colds 
of winter being mitigated by the passage of the prev- 
alent winds over the adjacent seas, and the extreme 
heats of summer, in like manner moderated through 
the influence of the water. During the season of 
growth, the mean maximum and minimum tempera- 
ture of any week seldom varies more than 25^, and 
rarely does the mean maximum attain 65'^. The 



* Archibald Sturrock, op. cit. p. 21. 

5 Aiton's Survey of Ayrshire, p. 18. 

6 Sturrock, op. cit. p. '2.1. 

^ Thomson's Pr. Essays High. Soc. 4lh ser, 45, 347. 



126 SOIL. 

mean temperature given for the neighboring city of 
Glasgow® for the year is 47^, and this may be as- 
sumed for the temperature of Ayrshire. 

The soil is mostly clay in the arable portions. 
Sturrock estimates more than half of the arable lands 
to be clays and heavy loams. The clays on the 
higher ridges are thinner and nearer the till, of' a 
brownish-red color generally, and totally unworkable 
for green crops under their climate. That kind of 
clay soil hardens into a brick-like substance during 
the occasional summer droughts. As for level " carse 
clay land," there is none in Ayrshire. The light 
land is comprised mostly in a strip extending along 
the coast, in an almost unbroken line from the north- 
ern boundary to the Girvan River, from one to three 
miles wide, and perhaps fifty miles long, close to 
the coast, uncultivated for the most part, but im- 
proving in quality as it extends inland. Consider- 
able extent of deep, light loam occurs through Kyle 
and Cunningham, on the banks of rivers, and more, 
even of a finer quality, in some of the minor vales of 
Carrick. Large areas of peat and moor land exist ; 
and although at times some eflfort has been made for 
its improvement, but little has been done for the 
past thirty ycars.^ 

The principal crops of the county are grass, oats, 
and wheat. Of these, grass occupied about 57 per 
cent of the rotation in 1857. About 24 per cent of 
the average was in oats, and about 6 per cent in 

8 Blodgctt's Climatology, p. 54. 
» Sturrock, op. cit. pp. 25 and 26. 



STATISTICS. 127 

wheat. If we class the products under white crops, 
so called, such as wheat, barley, oats, etc., and 
green crops, which include turnips, potatoes, beets, 
etc., we have about 31 per cent of the average 
under rotation for the first, and 11 per cent for the 
latter.i^ 

The dairy is the principal interest, although graz- 
ing is carried on to quite a large extent. In 1866 
there were 5.7 cows for every hundred acres of area, 
and 4.6 of other cattle, — a total of 10.3 per hundred 
acres for neat stock. About 35 sheep and 2 pigs are 
kept for each hundred acres of area, or a total of 
176.9 head of live stock (not including horses) per 
hundred acres of area of the county. ^^ 

It is thus seen that a general description of the 
county is a semicircle of arable land, surrounded by 
hills suitable for pasturage, there being a natural dis- 
tinction between the tillage and pasture land. Owing 
to this basin-like character, from certain elevations 
more land under culture can be seen at one time than 
in any other county in Scotland. 

The population of the county in 1861 was 198, 971. lo 
It contains valuable mines of coal and iron, which 
give employment to large numbers, and as a manu- 
fiicturing district it stands next in importance to the 
contiguous counties of Lanark and Renfrew. It is 
accordingly well supplied with home markets, and 
its nearness to the city of Glasgow has a favorable 
influence on its prosperity. 



10 Enc. Brit. xix. 797. 

" Jour. R. A. S. of Ene. 1866, p. 425. 



128 EARLY AGRICULTURE. 

The first definite reports we have of the agriculture 
of Ayrsliire embraces the period comprehended be- 
tween the 3^ears 1750 and 1760. Colonel Fullarton, 
writing in 1793, states that at this time there was 
hardly a practicable road in the county. The farm- 
houses were mere hovels moated with clay. The few 
ditches which existed were ill constructed, and the 
hedges worse preserved. The land was overrun with 
weeds and rushes, and gathered into such high, 
broad, and serpentine ridges, interrupted with baulks, 
that a man was required, armed with a pole hooked 
to the beam of the plough, to regulate the width of 
the furrow, a device rendered necessary by the extra- 
ordinary height of the ridges, some of them being 
nearly at an angle of 30°. The soil was collected ou 
the top of the ridge, and the furrow drowned in 
water. There were no fallows, nor green crops nor 
sown grass. The ground was scourged with oats 
succeeding crops of oats, as long as the harvest 
would pay for the seed and labor, and afford a small 
surplus of oatmeal for the family ; then after a period 
of sterility, or overrun with thistles, it was called 
upon for another scant}^ crop. 

The farms were of small size, and occupied by 
mixed tenants, and were divided into what were called 
the croft or infield, and outfield land. The croft, 
which was a chosen piece of land near the house, 
received all the dung, which was of small avail, and 
which the farmers dragged to the field on cars or 
sledo:es or tumbler-wheels, which turned with the 
axle-tree, and were hardly able to draw five hundred 



FAMINE. 129 

weight. After several crops of oats, a crop of bigg, 
or four-rowed barley, was taken. Then remaining 
in lay a year, the land was again broken up to un- 
dergo the same wretched rotation. The outfield was 
kept in a state of absolute reprobation. It was 
cropped with oats and grass, without dung or other 
manure. 

As there were few or no enclosures, the cattle 
were either tethered or herded during the summer 
months, and from the end of harvest, till the ensuing 
seed-time, were suffered to poach the fields. Starved 
during the winter, they were scarcely able to rise 
without aid in the spring, and perpetually harassed 
during summer, were never in a fit condition for 
market. 

The state of the markets was so low, and so little 
public credit established, that no tenant could 
command money to stock his farm, and few land- 
lords could raise the means for improving their 
estates. 

The consequences of this mismanagement were de- 
plorable. The people, having hardly any substitute 
for oatmeal, were entirely at the mercy of the season. 
The price of meal fluctuated, and in unfavorable sea- 
sons dearth or famine unavoidably ensued. About 
the year 1700 there were a succession of bad 
seasons, which reduced the county of Ayr to the 
lowest gradation of want, and hundreds of families 
had to fly for subsistence to the north of Ireland. In 
these seasons of misery, the poor people not unfre- 
quently have been obliged to subsist by bleeding 
7 



130 IGNORANCE AND BIQOTRY. 

their cattle, and mixing the blood so procured with 
what oatmeal they could obtain. ^^ 

At this period, the farmers were altogether ignor- 
ant of the fundamental principles of agriculture, and 
were so much preoccupied with mysterious and ab- 
struse points of systematic divinity that they sought 
for no other knowledge ; and the time which should 
have been spent on the farm, was occupied in the labors 
of reform, in demolishing churches, and hunting down 
the popish clergy, who were the best farmers then in 
Scotland. A good crop they imputed to the favor, 
and a bad one to the frowns of Heaven, and, know- 
ing nothing of the principles of vegetation, sought 
their agricultural returns by greater sanctity and 
longer prayers, in the place of that labor which 
springs from understanding.^^ Innovations were 
resisted. The introduction of a winnowing machine 
was noticed from the pulpit, and prejudice fostered 
aofainst it, even to the extent of callinsf it the " De'il's 
wind." Accidents happening to those seeking agri- 
cultural reform were considered special providences, 
expressing the disapprobation of Deity. 

Alton, in speaking of the enclosures of the county, 
remarks that there were no dykes in Ayrshire till 
about the year 1750, and very few till after 1760. 
Nine tenths of the fences have been formed since 
1766.14 

Mr. Robertson, one of the ministers of Kilmar- 

12 Quoted in Alton's Survey of Ayrshire, p. 69. See also a similar account, 
Farmers' Mag. vol. 15, p. 173. 

15 Alton, op. cit. p. 74. Read, also, chap v, vol. 2, of Buckle's History of 
Civilization in England. 

11 Op. cit. p. 221. See, also, Farmers' Mag. vol. 15, 173. 



WRETCHEDNESS OF COUNTRY. 131 

nock, says that about 1760 no enclosures were to be 
seen, except perhaps one or two around a gentle- 
man's seat, in all the wide-extended and beautiful 
plain of Cunningham. Here at the end of harvest, 
when the crop was carried into the barn-yard from 
the fields, the whole county had the appearance of a 
wild and dreary common, and nothing was to be seen 
but here and there a poor barn and homely hut, where 
the farmer and his family were lodged. The cattle 
roamed at pleasure and poached all the arable ground, 
now saturated with the winter rains, so that it was 
spoiled for the crop of the following year.^^ 

Yet there must have been some exceptions to this 
account, although it probably describes the general 
state of the county. The parish of Dunlop appears 
to have been distinguished agriculturally as early as 
1700,^^ and in 1740 a Mr. Boyd purchased a cow at 
the then unprecedented price of £2 2s ^^ The fact 
of people coming from a considerable distance to 
obtain a sight of such a famous animal would indicate 
that the seeds of progress were dormant, rather than 
dead, in the community, and that occasional improve- 
ments or efforts towards chano^e must have been 
taking place. 

In 1804 we find, all the wretchedness chanofed. 
"Were a person now to stand," says a writer in the 
" Farmer's Magazine " of that year, " upon an emi- 
nence, and survey the beautiful plains of Kyle and 
Cunningham, with a considerable part of Carrick, he 

15 Farmer's Magazine, 1804, p. 73. ic Forsyth's Beauties of Scotland, ii, 439. 
1' Aiton, op. cit. p. 172. 



132 RENTS. 

would see the hedges, belts, and clumps of trees 
already grown to considerable height, fields brought 
into regularity and order, and spirit and activity 
everywhere displayed upon something like systematic 
principles." 

The change is further seen by the rent and value 
of lands at these different periods. The rent of the 
whole parish of Ardrossan was about £603 in 1749, 
£3,433 in 1795, and £6,098 in 160S.^^ In Grougar 
parish, Alton gives the valuation of one piece of 70 
acres at £170 in 1742, and £7,000 in 1811. Tlie 
whole arable lands of the parish of Kilmarnock were 
placed in 1763 at 2 J to 3 shillings per acre ; their 
rental in 1811 was twenty times that sum.^^ Yet 
during this time the price of wheat, taken in average 
periods of ten years, had changed but very little; 
the price of bear or barley had advanced greatly, 
while there was a steady advance in the price of oats 
and oatmeal. 2'' But little wheat could have entered 
into the consumption of the people, for until the year 
1785 but little was seen beyond the limits of a noble- 
man's farm. 2^ The increase in the price of the staple 
products of oats and barley could not have justified 
the increased rents, were it not for the increased 
production. 

It may be well to inquire into the causes for this 
change. The atrocious religious persecutions had left 
the country at the close of the seventeenth century in 
a bad state, and had imbued the people of the earlier 

18 Alton, op. cit. p. 168. 20 Aiton, op. ci'. p. 171. 

10 Aiton, op. cit. p. 169. 21 Gazetteer of Scotland, i, 90. 



AGRICULTURAL SOCIETIES. 133 

portions of the eighteenth century with a religious 
fanaticism, which hindered progress, and bordered on 
criminality in its interference with the development 
of the country. 22 With the revolution of 1688, a 
new era commenced in the legislation on corn, and 
soon after in the practice of the cultivator in Brit- 
ain ; 23 and the greater attention jDaid to improve- 
ment, as following the tendency of the times, was 
not without its effect in Scotland. In 1723 a society 
was formed for the Improvement of Agriculture, of 
which the Earl of Stair was a most active member ; 
but there is reason to believe that the influence of 
the example of its numerous members did not extend 
to the common tenantry. 2'* It is worthy of remark 
that farmers are at all times tardy and reluctant in 
following the example of those possessing wealth ; 
whereas, when a person who depends upon the suc- 
cess of his industry for his subsistence, prospers in 
his pursuits, his example is quickly followed by 
others in his neighborhood. 

The County of Ayrshire contained within itself, 
however, the elements of reform ; and Alexander, 
Earl of Eglinton, commenced the improvement of his 
large estate about 1730. He spurred the industry of 
his tenants by personal appeals, opened quarries, laid 
off roads, plantations, and ditches, and introduced an 
eminent farmer from another district. John, Earl of 
Loudon, also began extensive improvements about 
this time, and raised field turnips, cabbages, and car- 

22 See Buckle's Hist, of Civilization in Eng., vol. 2, chap. 5. 

23 E.ic. Brit, u, 254. 24 jj^qc. Brit, ii, 262. 



134 IMPROVEMENTS. 

rots as early as 1756.^^ But the most fruitful stim- 
ulus for improvement were the Acts of Parliament 
between the yeiws 1750 and 1760, for collecting tolls 
and making roads. ^^ It is not easy to estimate the 
benefit which ao^riculture has derived from o:ood 
roads, and the want of communication was one of the 
causes of the slow progress of the art in former 
times. 

About this time the Earl of Eglhiton established a 
Farmers' Society, and presided over it himself for a 
number of years.^"^ The gradual advance in price 
and produce, the consequence of increase of popula- 
tion ajid manufactures, giving a powerful impulse to 
rural industry, rendered possible the changes in the 
system of leases and the restrictions on cultivation 
and rotation. The Fairlie rotation, introduced by 
the Earl of Eglinton, was pursued by William Fairlie, 
after this nobleman's death, not only upon the Earl's 
extensive domain, but also on a considerable property 
of his own.^® Every farm as it came out of lease 
was enclosed, and divided by sufficient fences into 
three or more parts, and was allowed to remain in 
grass till it recovered from the exhausted course of 
evil management already stated. The land was 
limed, convenient houses and offices were builded, and 
a lease granted, usually for eighteen years, under cov- 
enant not to plough more than one third of the ftirm in 
any one year, nor to plough the same land more than 
three successive years. AYith the third crop, the land 

25 Aiton. op. cit. p. 80. 27 Alton, op. cit. p. 678. 

2« Euc. Brit, ii, 262. 23 Farmers' Mag. ISOi, p. 783. Alton, op. cit. p. 81. 



IMPROVEMENTS. 135 

was laid down to grass. The fodder was stipulated 
to be consumed upon the farm, and all the dung to be 
spread upon it.^^ Other proprietors followed in these 
courses, and the increased rents which such measures 
demanded had the tendency to drive out the shiftless 
farmers and replace them by men of energy and 
force. It is obvious, as Alton observes, that many 
of those who pay the highest rent realize the largest 
profits. This proceeds from the increased industry to 
which they are roused, by knowing that they have a 
higher rent to raise. And many of those whose rents 
are extremely moderate, as well as some of the small 
proprietors who pay no rent whatever, have by their 
indolence been reduced to poverty. Some proprietors 
within his knowledge, having gone through bank- 
ruptcy and sold their land, occupying it as tenants at 
high rents, have gained by industry as tenants double 
the sum which they had obtained as the price of their 
own property. 

In 1786 the Kilmarnock farmers established their 
Society, and a few years after others were formed 
at May bole, Galston, Newmills, and other places.^" 
From 1784 to 1795 the improvements advanced with 
steady steps. From 1795 to 1811: the prices of 
produce steadily increased under the influence of the 
Napoleonic wars. The date of 1784 is that of the 
origin of the Highland Society, whose prominent 
objects were then stated to be to facilitate communi- 
cation and advance ao^riculture ; and their list for the 



29 Aiton, op. cit. p. 85. 

30 Alton, op. cit. p. 680 



136 CHANGES. 

year 1789 oflers premiums for essays on the manage- 
ment of cattle-farms and the dairy, breeding stock, 
etc., for the execution of improvements, and the 
raising of crops." ^^ 

It was, therefore, the extension of the activity of 
thought following the political measures of this time, 
and introduced iuto the common life of Ayrshire, 
which rendered possible these sudden changes. It 
is seldom that human agency has effected so much in 
the environment of a country, as took place with 
such remarkable activity in Scotland : which changed 
a waste into a garden ; which furnished such con- 
trasts between what might have been seen by an 
individual in the course of an ordinary life-time. 
Althoui>:h our accounts of the cattle of this district are 
few, it cannot be doubted but that the appearance 
and properties of the cattle and the dairy shared in 
these contrasts, and the changes which were possible 
in the tenancy of the land, were possible in a breed ; 
and the changes which actually took place in the one, 
must have produced a change in the other. 

31 Prize Essays, High. Soc. vol. 1. 



AYRSHIRE CATTLE : DOCUMENTARY HISTORY 
OF THEIR ORIGIN. 



Breeds of cattle attain their excellences and their 
prominence by degrees, and their early history is 
difficult to be traced, as each addition to their use- 
fuhiess has either been unrecognized, or has seemed 
at the time too insignificant to record. 

The history of the Ayrshire breed of cattle is 
shrouded in the past. But few efforts have been 
made to lift the veil, and the scanty records that 
we have, seem little better than personal surmise 
or unfounded assertion. Everything beyond w^hat 
well-attested accounts reach is obscure, and the more 
so here, as few writers have considered the history of 
agriculture in its details, or the occurrence of a well- 
defined or growing breed, worthy the pen of the 
historian. 

Of one fact we are certain. About the close of the 
last and beginning of the present century, our atten- 
tion is called to a breed of dairy cows established in 
the County of Ayrshire, and already having a local 
celebrity for the quantity and profitableness of their 
yield of milk. Their origin was probably influenced 
by the general revival of agriculture which took place 

7* 



138 OBSCURITY OF BEGINNINGS. 

in the eighteenth century. ^ It is a peculiarity of the 
human mind to desire to fix a definite origin for a 
race or a man in whom there is a strong interest. 
The early Greeks recognized the obscurity of begin- 
nings, and accordingly derived the origin of their 
heroes from a divine progenitor. In a like manner 
writers on cattle have attempted to derive the origin 
of their breeds, from imported animals or obscure 
crosses. They have attempted to use the divinity of 
a recognized breed in support of the breed, which 
they fear will seem to their readers comparatively 
recent. The literature of the Ayrshire breed abounds 
with this error. 

Alton, our principal and almost only authority on 
the origin of this breed, understands that the Earl of 
Marchmont, about 1750, purchased from the Bishop 
of Durham and carried to his seat in Berwickshire, 
several cows and a bull of the Teeswater or other 
English breed, of a brown and white color, and that 
some of this breed were carried to Sombeg, in Kyle, 
and crossed with many cows about Cessnock and 
Sundrum.2 John Dunlop, of Dunlop, is also said to 
have introduced cows of a large size from a distance, 
probably of the Dutch, Teeswater, or Lincoln breed. ^ 
In a later writing, Alton, laboring under a seeming 
necessity of giving a more definite origin to the 
breed, writes that about 1770, or a little earlier, bulls 
and cows of the Teeswater or Short-horned breed are 
"said to have been introduced into Ayrshire by several 



1 Burton's Scotland, ii, 393. 

2 Survey of Ayrshire, p. 424. 



ALDERNEY CROSSES. 139 

proprietors, and it is from them and their crosses 
with the native stock, that the present dairy breed 
has been formed."^ When writing in 1811, however, 
he says that the Ayrshire dairy breed is " in a great 
measure the native indigenous breed of the County of 
Ayr, improved in their size, shapes, and qualities, 
chiefly by judicious selection, cross coupling, feed- 
ing, and treatment, for a long series of time, and 
with much judgment and attention ;" "^ and this ap- 
pears from the context a more correct expression of 
his judgment, and the fact, than the other. 

When we pass to general statements of their or- 
igin, we find the author of the "Complete Grazier" 
asserting them a cross of the Alderney cows with 
Fifeshire bulls, under the name of Dunlop breed. ^ 
Ko. Forsyth, however, writing in 1805, speaks of the 
Dunlop breed as having been established in the parish 
of that name for more than a century.^ Quayle, who 
wrote the "Agricultural Survey of Jersey," states that 
the Ayrshire breed was a cross between the Short-horn 
and the Alderney,"' and Col. LeCouteur, of the Island 
of Jersey, writes''' that Field-Marshal Conway, the 
Governor of Jersey, and Lieutenant-General Andrew 
Gordon, who succeeded him, nearly half a century 
back, both sent some of the best cattle to England 
and Scotland. Ko. Forsyth, again, that elegant and 
apparently trustworthy writer, says ® that the Earl of 
Fife, and General Grant, of Banffshire, have spared 



s Sinclair's Scotland, 1814, iii, 43. 5 Complete Grazier, 3d ed, p. vii. 

* Survey of Ayrshire, p. 422. 6 Beauties of Scotland, ii, 439. 

7 Quoted in Jour. R A. S. of Eng. 1844, p. 47. 

8 Beauties of Scotland, iv, 456. 



140 BLACK CATTLE. 

no expense in introducing from time to time the most 
valuable breed of bulls and cows from England and 
Germany. As the Duke of Gordon had his family 
seat in this shire, and as the dates of the two state- 
ments agree, it is possible that they refer to the same 
event. John Orr, Esq. , of Barrowfield, brought from 
Glasgow, or some part of the East County, to Grou- 
gar, about 1769, several very fine cows,^ which fiict 
would seem to show an occasional movement of 
improved stock from distant districts. 

The cattle of this district, at the time we have our 
first accounts, were black and white. Indeed, so 
common was this color that Cully remarks, that in 
all the accounts of cattle which he had seen in deeds 
or statutes, they are called black cattle. Black or 
brown with white faces, and white streaks along their 
backs, were the prevailing colors in Ayrshire in the 
earlier portions of the eighteenth century. ^^ Alton 
describes them previous to 1750, as being generally 
black, with some white on their face, belly, neck, 
back, or tail, and in 1811 as mostly of a dark color, 
or black, with the exception of the improved dairy 
breed. ^^ Again he speaks of them, from his own 
recollection, as black, with white on the face, the 
back, and the flanks, and few of the cows yielding 
more than from one and a half to two gallons of milk 
in the day at the height of the season. ^^ Still later 
in his writings he states that about 1770, they were 
of small size, with high-standing, crooked horns, 



■' Survey of Ayrshire, p. 424. " Survey of Ayrshire, p. 425. 

1 Beauties of Scotlaud, ii, 439. 12 Quoted in Low's Animals, p. 342. 



DUNLOP BREED. 141 

narrow on the back, and flat on the ribs, and mostly 
of a black color, with white spots on their faces and 
other parts. ^^ These descriptions show an affinity 
with the Highland breed. 

The first record of improved cattle that we are able 
to find goes back to about the year 1700. Ro. For- 
syth, in 1805, states that for the purpose of prepar- 
ing cheese in Cunningham, a breed of cattle for more 
than a century had been established, remarkable for 
the quantity and quality of their milk in proportion 
to their size. These had long been denominated the 
Dunlop breed, either from the lands of the ancient 
family of that name, or from the name of the parish 
where the breed was first brought, to perfection. 
Our only other reference to this breed by name is in 
the " Complete Grazier," an anonymous work, pub- 
lished about 1800, where it is stated that the Dunlop 
breed, is a cross from Alderney cows with Fifeshire 
bulls, and are described as small in size, of a pied or 
sandy red color, and with small horns awkwardly 
set on.^^ 

In 1778 and 1780 the color of red and white be- 
came fashionable ;^^ and between 1785 and 1805 the 
brown and white mottled cattle became so generally 
preferred, as to bring a larger price than others of 
equal size and shape, if differently marked ;^^ and 
Alton* speaks of the red and white being common in 
1810.15 

Color is affected much by varied conditions ; and 

13 Sinclair's Scotland, 1814, iii, 43. ^5 Survey of Ayrshire, p. 424. 

" Complete Grazier, ad ed. p. 7. i'^ Beauties of Scotland, ii, 439. 



142 VARYING COLOR-MARKINGS. 

oftentimes a change in environment, although ahnost 
inexpressibly smill, as illustrated on the cattle-farms 
of the Pampas/^ will cause the self color of a wild 
or semi-wild breed to break ; and when the varied 
conditions accompanying agricultural improvement 
reached the cattle of Ayrshire, we find by our record 
a <rreater chansre in the colors than had existed under 
the less varied circumstances of agricultural stagna- 
tion. 

As the spirit of travel and improvement reached 
the upper class of inhabitants, we find the merits of 
foreign breeds recognized, and an introduction of 
other breeds, to a sufficient extent, at least, to vary 
the color-marks of the cattle ; and those colors which 
became fashionable, and thus sought after with greater 
avidity, would naturally become the most general. 
We thus find at the present day the red and white 
preponderating over the other colors, and the blacks 
and whites far less common than in the past. 

Ro. Forsyth, not realizing the quick changes pro- 
duced by the directing of general attention to certain 
points, as profitable or fashionable, remarks upon the 
rapidity of the difi'usion of the improved breed, as a 
singular circumstance in the history of breeding, and 
speaks of the mottled breed as of difierent origin 
from the common stock. ^^ He describes this variety 
in 1805 as being short in the leg, with fine-shaped 
head and neck, and small and tapering horns, their 
body deep but not so long, nor so full and ample in 



1^ Azarn, Quad, of Paraguay. 
18 Beauties of Scotland, ii, 43J. 



ORIGIN. 143 

the carcass and hind-quarters, as some other kinds. ^^ 
This description has a bearing on the origin of this 
breed, as it shows that at this date no chansfe had 
been produced which could not be accounted for by 
selection and treatment. 

19 Beauties of Scotland, ii, 439. 



ORIGIN OF AYRSHIRE CATTLE, 



We have seen that cattle abounded in Scotland 
before the historical epoch ; and throughout the 
earlier centuries, the pasturage of herds and the man- 
ufacture of cheese are recorded fragmentarily and 
concisely, in the charters and excerpts of the monks 
and earlier historians. We have it stated by a com- 
petent writer that a breed existed in Dunlop, a 
parish of Cunningham, as early as the year 1700, 
which was noted for quantity of milk in proportion 
to size ; and the same writer gives it as a veritable 
fact that a certain Barbara Gilmour, fleeing the county 
to escape the barbarities accompanying the religious 
persecutions, under the last princes of the house of 
Stuart, introduced upon her return from Ireland the 
manufacture of cheese, which since that period has 
been the great business of that neighborhood. He 
proceeds, "Sensible that their situation was more 
favorable for this than for any other purpose, the 
people bestowed upon it the greatest care and turned 
it to the best advantage."^ In this sentence we have 
the key to the origin of the improved breed. 

In the region which included this county we have 
records of the earliest attempts at civilization ; and in 

1 Ro. Forsyth, Beauties of Scotland, ii, 441. 



DIFFERENTIATION. l45 

the differentiation brought about by its consequences, 
we find the cattle lacking an uniformity of color, yet 
in many respects resembling the breed which for- 
merly inhabited the wilds, and which now, degen- 
erate, inhabits the parks of certain nobles. These 
cattle differ from the wild herds in color, but this, it is 
shown, is hardly an important character, as the wild 
cattle dispLiy a strong tendency to vary among them- 
selves. Moreover, the improved breed occasionally 
sport into white with red ears, resembling thus the 
forest breed. ^ The breeds of the county have not 
the heavy mane, which history and tradition have 
ascribed to the forest animal ; yet this animal has 
lost it wholly or in part. 

As ideas of agricultural improvement reached these 
regions, there is evidence of increased interest being 
taken in the breeds ; the more obvious feature of 
color is taken in hand, and brown and white colors 
are preferred, and the result is a remarkably rapid 
diffusion of these colors throughout the district dur- 
ing the years intervening between 1785 and 1805, 
the era of the Agricultural Society, and the certain 
identification of the improved breed. The more 
spirited of the agricultural improvers, attracted by 
the fame of foreis^n breeds, introduce now and then 



2 U. S. Pat. Off. Report, Ag. 1851, p. 91, note. 

In October, 1872, a white heifer-calf, with ears tipped with red, was dropped, 
from Aj-rshire parents, at the Massachusetts Agricultural College. In October, 
1874, we saw in the farm-yard of Mr. Tilton, at Martha's Vineyard, two cows, 
perfectly white, save the inside of the ears, which were brown-red two thirds 
down from the tip. These animals were the result of a cross, an (grade?) Al- 
derney bull and grade Ayrshire cow, — a good illustration of reversion brought 
about through crossing. In appearance these animals resembled Landseer's pic- 
ture of the White Forest Breed, — probably the only two white animals on the 
island. 



146 SELECTION. 

such animals, and rear these, or cross with the native 
stock, and during this whole time a process of selec- 
tion for uses is going on by all alike, — the cow 
giving the most milk being retained, while the poorer 
milker finds her place in the shambles. The progeny 
of the largest milking animal is reared, in preference 
to others whose ancestors are not so well, or unfavor- 
ably, known for this quality. The fashion and the 
natural eagerness to secure those colors which are 
attractive, also come into play ; while the improved 
system of farming, the enclosing of lands, the winter 
protection, and other adjuncts of improved agricul- 
ture, aided in bringing the breed to a larger size and 
greater excellence. 

It is possible that the Guernsey breed may have 
transmitted some of her quality to the present Ayr- 
shire, as is suggested by the sandy red and pied 
Dunlop ; but if so, it is scarcely ever shown at pres- 
ent in color of skin or hair. Similarity of function 
can jDroduce a certain similarity in form ; and what- 
ever resemblance may exist between the Alderney 
and the Ayrshire can well be referred to this law. 
We find a correlation between the external parts of 
a cow and her physiological functions ; and two sep- 
arate peoples, seeking in a breed dairy qualities, 
would naturally and unavoidably obtain certain shapes 
in common, from whatever breed they may have ori- 
ginally started. It is in the point where differentia- 
tion occurs that we would look for divergence, and 
we see it in the udder : the one breed designed for 
butter alone, the shape of the udder is neglected in 



CROSSING. 147 

the breeding, and we see the pomted, egg-shaped, 
and goat udder almost universal ; the other breed 
designed for milk, and the udder is admired for its 
capacity ; and we therefore find it broad, more level 
on its sole, and extending far forward and back. 

It is possible, even probable, that Short-horn 
crosses may have occurred ; for it would be strange 
that a breed so well and favorably known could exist 
so near the region of Ayrshire, without attracting the 
attention of wealthy gentlemen, who were desirous 
and eager to advance the capabilities of their heri- 
tage. 

The Holderness, said to have been introduced into 
the north of England and south of Scotland,^ also 
may have been used in modifying the breed ; and it 
is highly probable that the indistinct black spots 
which occasionally show through the white hair of 
the Ayrshires, may be accounted for under the 
laws of reversion. Where so little is known with 
certainty of the origin of a breed, and where recorded 
instances of the presence of other breeds are given, 
the probabilities of a mixture become almost certain- 
ties. The presence of cattle from the Irish coast, in 
the adjacent island of Arran, and the introduction 
of these same cattle into Galloway,* would seem to 
afford a reasonable presumption of crosses having 
occurred with these animals in the region of Ayr- 
shire. It is possible that the orange rim to the eye, 
occasionally met with among the Ayrshires, is de- 
rived from a distant Kerry ancestry. 

3 Low's Animals, p. 380. * Touatt on Cattle, p. 75. 



148 ORIGIN. 

The Ayrshire breed is undoubtedly the descend 
ants of the original wild breed, modified by civiliza- 
tion, and more particularly by selection ; and the 
selection has certainly been aided by the variations 
produced by crossing with other and distinct breeds. 
Improvement, as thus begun, was probably at first 
local, then gradually extended, until the enclosure of 
the fields, and the demand for certain produce, in- 
creased the number of the areas of local betterment. 
These agencies, acting for a long time, but more par- 
ticularly within the period comprised in the last of 
the eighteenth and first of the nineteenth centuries, 
resulted in an animal of varied markings, but distinct 
quality; and in 1810 we can claim the existence of 
an improved race, of remarkable dairy capacities, so 
well bred in as to be permanent for the breed. 

The origin of the Ayrshire breed is, in a word, 
adaptation. The united efforts of the spirit of im- 
provement, and the influence of locality, acting on 
such materials as were at hand, and guided by an 
unconscious selection, acted on by a general intelli- 
gence, produced an animal which is a determinate 
product, of an age characterized by a special activity 
in promoting progress. The same agencies which 
evolved the steam-engine into usefulness had a part 
in evolving the improved Ayrshire cow. 



PROGRESS OF IMPROVEMENT SINCE 1805. 



The Ayrshire cow of 1805, although possessmg 
some fineness of shape, and credited with a not un- 
common yield of from 24 to 34 quarts of milk daily, 
and exceptionally as giving as much as 40 quarts, 
yet appears to have been deficient in width and 
depth of carcass behind, and no mention is made 
of the shape either possessed by, or desired in, the 
udder. This breed, however, was very generally 
difi'used over Cunningham, ^ and very soon found its 
way into other counties of Scotland. ^ 

In 1811, as we judge from the description and 
figure given by Alton, ^ the shape of the carcass had 
somewhat improved, and there seems to have been 
gained a lightness forward. At the same time our 
attention is called to the shape of the udder, which 
is described as broad and square, stretching forward, 
neither low-hung nor loose. The same stress is laid 
on the perfection of udder in the description given 
by AVilliam Harley, in 1829,^ and he had cows which 
not unfrequently gave from 25 to 30 quarts a day, 
and once even attained 40 quarts. 

The great breadth and depth of the loins appears 

1 Ro. Forsyth, Beauties of Scotland, il, 439. 

2 Survey of Ayrshire, 423. a Harleian Dairy System p. 106. 



150 PROGRESS OF IMPROVEMENT. 

to have been gained in 1845,^ and now, also, we first 
find mention of the flatness of thigh, at the inner side 
technically called the twist. At this time, the droop- 
ing of the haunch towards the rump was common. 
This breed had now become the prevailing stock in 
Renfrew, Dumbarton, Stirling, and Lanark, and had 
been carried to many other more distant localities. 

In 1853 ^ we have for the first time a recognized 
standard for the breeder, the Scale of Points of the 
Ayrshire Agricultural Association. Particular stress 
is placed on the wedge-form body, and the develop- 
ment of the rear half of the body where the concen- 
tration of function takes place. The shapes of the 
milk-vessel and its appendages receive greater atten- 
tion, and there is demanded an increased fineness of 
points. 

In 1866 Archibald Sturrock, in a prize essay on 
Ayrshire County, writes that " a capacious and well- 
set udder is certainly the chief point of excellence." ^ 

In 1868 the chief point of merit of Ayrshire cattle 
is said to be " a capacious and well-set udder, and 
these are the principal objects aimed at, although a 
straight back, with a sweet head and branching 
horns, are received with favor in a show-yard."''' 

In 1871 a writer in the "Farmer's Magazine," in 
describing the Ayrshire cow, proceeds : " The udder 
well set on. For a prize-taker this point must be 
faultless, as no beauty of form or regularity of other 

* Low's Animals, p. 343. 

5 Pr. Essays H. Soc. 1866-7, p. 106. 

6 Pr. Essays H Soc. 1866-7, p. 77. 

7 H. N. Fraser, Pr. Essays II. Soc. 1838-9, p. 331. 



UDDEE. 151 

points will make up for deficiency in the form or size 
of the milk-vessel. If this is in perfection, other and 
minor points may be overlooked." ® 

The most noteworthy fact in the above series is the 
stress laid upon the form of the udder, and this has 
been caused by the educating influence of the many 
farmers' clubs, with which the district has been 
sprinkled. This influence was early manifested, and 
competition must have had a great influence, in 
changing the form of this useful portion of our ani- 
mal, into a vessel not alone for use, but for beauty. 

In 1836, a large premium was offered for the 
competition of this breed, by the Highland and 
Agricultural Society, which long before had offered 
encouragement to breeding stock ; and the local so- 
cieties, some of long antiquity, had so increased, that 
in 1866 each parish had its local society, in addition 
to "estate clubs," ^ while the county society supple- 
mented the efforts of the smaller unions by embracing 
the whole area and giving more weighty encourage- 
ment. 

The effect of this interest in the breed, was to incite 
the farmers to stronger efforts towards improvement. 
The leading type of the breed at one time, is said by 
Sandford Howard to be of the Kyloe or Highland 
cross, and he vouches for the facts obtained by him- 
self, substantially as follows: "Theophilus Parton, 
of Swinly Farm, near Dairy, Ayrshire, about forty- 
five years ago [1818] took great pains to establish a 

8 Quoted in Nat. Live Stock Journal of Chicago, Feb. 1871, p. 183. 

9 Pr. Essays H. Soc. 1863-7, p. 75. 



152 SWINLY TYPE. 

herd of what were deemed the best Ayrshire cattle, 
into which he infused a strain of the West Highland 
blood, the particular degree of which is not publicly 
or generally known. The Swinly stock differs from 
the older Ayrshire in having a shorter head, with 
more breadth across the eyes, more upright and 
spreading horns, more hair, and that of a more 
mossy character, and generally better constitutions. 
They are also somewhat smaller-boned than the old 
stock, though from their superior symmetry and 
greater tendency to fatten they are fully equal to the 
former in weight of carcass when slaughtered." ^^ 

In 1847 the St. Quivox Club attempted to intro- 
duce the Short-horn breed more generally among 
breeders, but it failed to produce any effect, as we 
are told by Sturrock, as now " Short-horn crosses are 
more difficult to procure than formerly." ^^ Pro- 
fessor Norton, of Yale College, speaks of seeing, 
during a visit to* Scotland in 1848, Short-horn bulls 
on every large farm, but leaves the inference that 
the crosses were designed for beef.^* 

Mr. Wilson, in writing of the agriculture of Lan- 
arkshire, states that this cross, although it diminishes 
the milk, yet adds increased value for the shambles. ^^ 
These statements, taken together, seem to indicate 
that Short-horn crosses were used only when grazing 
was united with dairy farming. 

In conversing with the breeding farmers of A3"r- 
shire in 1869, we were unable to find any Short-horn 



10 U. S. Dept. Ag. Report, 1863, p. 195. 12 Farmers' Lib iii, 306. 

" i'r. Essays H. Soc, 1866-7, p. 37. " Prize Essays H. Soc. 1836-7, p. 365. 



CROSSING. 153 

crosses, although some Short-horn bulls were found 
on farms uniting the business of the grazier with that 
of the breeder. The black color was referred by 
some to the influence of the Highland race. It would 
seem as if parentage would occasionally crop out in 
the colors ; and although a red might now and then 
suggest a Devon, or a brindle or black the Kyloe, and 
rarely a pale red the Alderney, yet we saw not a 
single roan which would indicate the Durham. Of 
the Jersey bull or cow we saw not a trace, and our 
inquiries provoked the curiosity which indicated an 
unfamiliarity, even, with the appearance of that 
breed. 

The Highland cross appears to have been frequently 
used, especially by those who desired handsome bulls. 
A Mr. Home, in remarks before an agricultural club 
in 1867, states, from his own observation, that a 
famous prize-taking bull, Geordie, was popularly 
accounted to have an eighth of West Highland 
blood. ^'* This cross gives a style to the carriage of 
an animal, and increases the tendency towards laying 
on flesh or fat. 

Perhaps the history of the progress of the Ayrshire 
breed since 1810 can be best summarized by an 
extract from a letter written by a prominent and care- 
ful breeder of more than ordinary intelligence, Robt. 
Wilson, of Forehouse, Kilbarchan : — 

"Modern Ayrshire cattle have been brought to 
their present condition by care and attention on the 
part of breeders, — each selecting according to his 

" Gard. Chron. and Ag. Gaz., July 27, 1867. 



154 CROSSING. 

fancy, and crossing accordingly. There is no doubt 
but the majority of Ayrshire cattle have been crossed, 
as distinct points of Highland, Short-horn, Devon, 
Hereford, etc., are easily discernible, not only in color 
but also in style. In dairy districts^ however, the 
pure breed is invariably attempted to be kept, and 
crossing, therefore, is more the exception than the 
rule." He adds that the breed has not improved in 
some respects within his remembrance, but that " so 
far as the fine points are concerned, probably the 
number of fine-bred cattle is greater than ever be- 
fore." 



III. 

LOCAL 



In preparing the list of importations and importers, 
we had fondly hoped to obtain our information at first 
hand, from the parties at interest,. — the importers 
themselves. We therefore circulated very freely a 
printed request for this and other information. We 
received some really valuable replies, but the largest 
portion of our broadcast circular sowing fell on bar- 
ren ground. 

Whatever errors, therefore, are found in the list, 
may be charged to the indifference of those who, at 
first thought, would be supposed to be the most con- 
cerned in its accuracy. By presenting our author- 
ities in every case, except where we have had private 
information, we can avoid the charge of carelessness, 
and say we hope to have attained very considerable 
accuracy. 

In preparing a list of animals that have taken prizes 
at Scotch fairs, our intention is to show certain 
animals which may be considered as thoroughbred. 
Although many animals have been imported which 
are as truly thoroughbred as some which have re- 
ceived premiums, yet the mere fact of importation 



156 LOCAL. 

cannot be a guarantee of antheilticity. Some true 
Ayrshires have been imported from localities far 
removed from their own county, and some inferior or 
uncertain animals have found their way here under 
the impulse of speculation. Prize-taking in Scotland 
is one guarantee of authenticity. 

We shall have to ask breeders for charity towards 
the imperfections of the list. It results through their 
own negligence. 

The matter of pedigree must be considered one of 
the greatest importance. It is the Alpha and Omega 
of breeding. It must be sought for continually, 
retained pertinaciously, and intensified yearly, in 
order to achieve the greatest success. We therefore 
present a few thoughts under this heading. 



IMPORTERS AND IMPORTATIONS. 



As early as 1822, or thereabout, we find record of 1822 
the introduction to America of this useful breed. 
In that year a bull and a cow are said to have been 
brought from Great Britain to New York by Mr. 
Henry W. Hills, and sent to the farm of Mr. Heze- 
kiah Hills, at Windsor, Conn. The cow was after- 
wards sold to Joseph Morgan, of Hartford, and the 
bull to Elihu AYolcott, of East Windsor Hill. Two 
of the heifers, called Flora Hills and Fanny Hills, 
were sold to Mr. Henry Watson, of East Windsor, 
" which produced several calves from his Short-horn 
bull. Wye Comet." These calves, half Short-horn 
and half Ayrshire, were small animals but very fine, 
and several of them " were recorded as Short-horns, 
in the American Herd Book." J 

According to the "Turf, Field, and Farm," 2 the 1828 
Ayrshires were first introduced into this country in 
1828. In 1831 we find note of a full-blood Ayrshire 
cow being in the possession of a Dr. White, of 1831 
Dutchess* County, N. Y. ; this cow was crossed with 
a Durham bull about this time, and then bred in, 



1 Samuel Bartlett, in " Homestead," quoted in Rept. Conn. Board of Agricul- 
ture, 1867, p. 151. 

" Quoted in NaX. Live Stock Journ., May, 1871, p. 303. 



158 IMPORTATIONS. 

with her descendants, for a dozen or fifteen years at 
least. 3 
1837 In 1837, their merits at home having become more 
widely known, we learn of two importations : the 
one of Mr. J. P. Gushing, of Watertown ; the other 
by the Massachusetts Society for the Promotion of 
Agriculture. 

Mr. Cushing's importation was made in the spring, 
and consisted of four cows, — Flora, Juno, Venus, 
and Cora.^ Three heifers appear to have been im- 
ported in their dams,^ ^"^ ^ and perhaps a buU.^ Some 
dozen years later Mr. Gushing presented one of his 
bulls to the Worcester Go. Agricultural Society."^ 

During this year arrived the first importation of 
the Massachusetts Society for the Promotion of Ag- 
riculture, consisting of a bull and three cows, which 
were all in calf when they arrived. The bull was 
sent to the western part of the State, and was kept 
near Pittsfield.^ One of the cows was placed in the 
care of Hon. P. G. Brooks, in Medford ; another in 
the care of Hon. Daniel Webster, at Marshfield ; and 
the third of Elias Phinney, of Lexington. This 
last, 18 years old, was still living in 1847.^ 

In 1845 this Society made its second importation, 
consisting of a bull. Prince Albert, and four cows, 
Flora McDonald, Jennie Deans, Milly, and Gharlotte. 
These animals were selected by Mr. Alexander' Brick- 

3 U. S. Pat. Off. Reports, 1851, p. 91. Note. 
* Farmers' Lib. iii, 304. 
E Capt. Randall's Ms. Herd Book. 
6 A. H. B., B. 53. 702; C. 661, 732. 
T Ag. of Mass. 1853,311. - 

8 U. S. Dept. Ag. Rept. 1863, p. 197. Cultivator, Feb. 1S48, p. 42. 
Farmers' Lib. iii, 304. 



IMPORTATIONS. 159 

ett, of Lowell, who was sent out for that purpose. 
They were shipped about the first of September, and 
lauded in Boston about the first of October in good 
condition, and were placed on the farm of Mr. Phin- 
ney, in Lexington. ^^ 

In 1858, the Society agahi sent to Scotland, and 
this time, through Mr. Sanford Howard, selected and 
imported four bulls and eleven heifers. ii The bulls 
appear to have been Tam Sampson, Troon, Albert, 
and Irvine. Kilmarnock and Young Cardigan were 
imported in their dams. The cows were Daisy, 
Gentle, Harriet, Lily, Mavis, Miss Anderson, Miss 
Morris 1st, Pansy, Rosa, Ruth, and Star. Buttercup 
was imported in her dam.^^ These animals were 
from the herds of well-known breeders in Ayrshire. 
In 1869, while travelling through this county, we 
stopped at the farm of Mr. John Ritchie, who remem- 
bered Mr. Howard well, and stated that Mr. Howard 
was very particular in his choice, and carried away 
the best he could buy. 

In order to disseminate the blood throuo^h the 
State, the Society at various times presented bulls 
to the Hampshire and Franklin, Worcester County, 
Essex, Hampden, Barnstable and Plymouth Agricul- 
tural Societies, and in 1849 Jennie Deans was 
presented to the Middlesex Society. 

In 1838, Capt. George Randall, of New Bedford, isss 
commenced his series of importations with Maggie, 

10 Farmers' Lib. ii, 123. Alb. Cult. 1845, p. 557, etc. 1847, p. 41. 
"Count. Gent., Feb. 18, 1869, p. 140. 

12 A. H. B., B. 129, 38, 75, 398, C. 32,40,83, 129, 138, 155, 167, 187, 195, 199. 424. 
643. Ag. of Mass. 1860, pp. 74, 82. Ag. of Mass. 1853, p. 301, etc. 



160 IMPORTATIONS. 

who was landed on the 20th day of July. She 
unfortunately died the same season. On the second 
of December arrived the bull Kob Roy, about two 
and a half years old. 

In 1839, on the 27th of July, his third importa- 
tion arrived, consisting of the yearling bull Roscoe, 
the four-year-old cow Swinley, and the yearling 
heifer Daisy. The cow Swinley dropped a heifer 
calf, Maggie, March 20, 1840, which was sold in 1846 
to the Massachusetts Society for Promotion of Agri- 
culture. The heifer Daisy died in September, 1841. 

His fourth importation arrived May 26, 1841, con- 
sisting of the five-year-old cow Crummie, who 
dropped a i)ull calf Wallace, February 2, 1842, and 
the heifer Daisy. This second Daisy was sent to 
Capt. Randall as a present by Lawrence Drew, her 
breeder, on hearing of the loss of the former Daisy. 

In 1844, Capt. Randall made his fifth and last 
importation, consisting of the cow Medal, which ar- 
rived September 22, and in the following April gave 
birth to twins, Sandy and Jeanie. 

Capt. Randall's stock was mostly bred by Law- 
rence Drew, a Scotch breeder well known for his 
success. They were probably of the best, and the 
records of these and their descendants were kept 
with great apparent accuracy and neatness. ^^ 
1840 lu 1840 Capt. Ezra Nye, of Clinton, N. J., seems 
to have imported a cow, Nan,^^ from the Duke of 
Porthmd's estate, Ayrshire. 

13 We desire to express here our thanks to Mr. Haskell, of New Bedford, for 
heing allowed to take a copy of Capt. Randall's herd book. 

1* A. H. B., C. 101, 485, 570. Also Ist Kept. N. E. Ag. Sec. p. 57. 



IMPORTATIONS. 161 

In 1845, Capt. Nye appears to have made an addi- 
tional importation of the bull Duke, is and probably 
the cows Marion, Lily, and Beauty in calf with Scot- 
land. i^ One heifer, Bessie, and four bulls, Antarctic, 
Leopard, Juniper, and Pacific, are said to have been 
imported by him, but we find no clew to the date. 
Our references are certainly misleading unless there 
were other importations at a later date than these 
given. ^^ 

The importation of Capt. George Eandall for this 
year will be found noticed under date of 1838. 

In July, 1841, Capt. J. C. Delano brought to New i84i 
Bedford a cow named Jennie Deans, and about three 
years old. She was probably purchased partly as a 
speculation, and in part to supply the ship with milk. 
She was called pure, but Capt. Kandall, into whose 
possession she afterwards came, had his doubts. 

About this year it is said that some Ayrshire cat- 
tle were imported by George Longley, of Maitland, 
Canada. 

In 1842, Mr. E. P. Prentice, of Albany, N. Y., 1842 
imported a cow, Ayr by name. She dropped a heifer 
calf on the passage, which was called Ayr 2d.i3 
The cow .is figured in the " Albany Cultivator," of 
July, 1846. 

About this time an importation of animals, selected 
and forwarded by Allen J. Davie, arrived in Balti- 



« A. H. B., B. 6, C. 70, 101, 570. 

58 A.H.B., C. 70, 162; C. 685; 0. 252|, 738; B. 59, 874, 925; 0.14.113.131. 
192,278, 1153. . . . 

1^ A.H. B.,C. 1,382; B. 173, 468; C. 738, 902,1872, 1443, 1483, 1643; C.685; 
C/« i.o2 ^ O* 553« 

" Alb. Cult. 1845, p. 14; do. July, 1846; do. Feb. 1848, p. 41. 

*8 



162 IMPOETATIONS . 

more. These passed into the hands of John Ridgley, 
and were sent to the celebrated Hampton Estate. 
This importation was probably kept with but little 
attention to preserving the breed intact. ^^ 

For the Randall importation of this year, see the 
notice under the year 1838. 

For the notice of the importation of the Massachu- 
setts Society for Promotion of Agriculture during 
this year, see under 1837. 

For Capt. Nye's importation of this year, see 
under date of 1840. 

Some years previous to 1847 Dr. Hoffman made 
an importation into Maryland. These passed, some 
of them at least, into the hands of Mr. McHenry, of 
Hartford County.^^ Some of this importation ap- 
pears to be found in the cows Jenny Deans and Mary 
Queen of Scots. ^^ 
1846 In June of 1846, R. L. Colt, Esq., of Paterson, 
N. J., imported a bull and a cow in the ship 
"Europe." The bull Geordie was a descendant of a 
famous bull of that name in Scotland, and was him- 
self a prize-taker. He cost £40 in Ayr. The cow 
Bessy cost £19.22 

Samuel Ward, Esq., then of North Stockbridge, 

afterwards of Lenox, Mass., imported a bull and 

heifer this year.^^ The bull Dandy appears to have 

gone into the possession of E. P. Prentice. 

1848 In 1848, according to a reference in the Ayrshire 



» Farmers' Lib. iii, 1848, p. 286. »» Ibid. 

" A. H. B., C. 1787, 1923. 

« Farmers' Lib. ii, 385, where the bull is figured; do. iii, 289, for the cow. 

«3 Alb. Cult., July, 1851. 



IMPORTATION S . 1 G3 

Herd Book, R. Jardine imported a cow into St. John, 1848 
New Brunswick, and according to other references in 
1849. This cow was probably named Gowan.^^ 

In 1849, an Ayrshire farmer of the name of R. 1849 
Gray emigrated to New Brunswick, bringing with 
him his cattle. These seem to have consisted of the 
bull, Jock the Laird, and four cows, Helen, Peerless, 
Mary, and Jenny Willet.^^ The descendants of these 
cattle occasionally find their w^ay across the border, 
and are referred to as being imported from New 
Brunswick. 

Mr. James Brodie, of Rural Hill, New York, has 
been the active agent in importing for a number of 
firms, among which occur Hungerford, Brodie & Co., 
Hungerford & Brodie, Brodie, Campbell & Co., 
Brodie & Campbell, James Brodie & Son, Brodie 
Son & Converse, and Walcott & Campbell. The 
importations of Mr. G. C. Bradley can also be re- 
ferred to him. 

In 1852 arrived Kilburn and Mary Gray.'-^^ These 1852 
were exhibited at the New York State Fair of that 
year by Mr. Brodie. Afterwards they came into the 
possession of Messrs. Walcott & Campbell, New York 
Mills, N. Y. 

In 1853 were imported Ayrshire Lass and White 
Lilly. 2''' The latter was exhibited by Hungerford & 
Brodie the same year, but some time afterward went 
to New York Mills. 

24 A. H. B., C. 43, 88(1, 881, 1012. 

26 A. n. B., B. 32, 284, C. 90, 94, 102, 103, 139, 1241, 327, 667, 1166, 1228, 1516, 
1553,1554. Also MS. information. »»».•• , . i 

26 A. fl. B., B. 223, C. 592. 

27 A. H. B., C. 23o, 811. 



164 IMPOETATIONS. 

In 1854 a larger importation, — Lady Ayr, Red 
Eose, Challenge, Cherry Blossom, and Kate.^^ The 
two last were in the possession of Messrs. Hunger- 
ford & Brodie the year of importation, l^ut Lady 
Ayr and Red Rose shortly after went to New York 
Mills, and Challenge has become the ancestral cow 
of a long line of progeny on the farm of S. D. Hun- 
gerford, at Adams, N. Y. 

In 1861 arrived Dr. Hornbook, Handsome Nell> 
Helen Douglas in dam Lady Douglas, and Tibbie.^ 
In the fall of 1862 these were still owned by Brodie, 
Campbell & Co., but afterwards they all were added 
to the New York Mills herd. At the same time a 
cow and a calf appear to have been imported for a 
Mr. Miller. 

In 1864, Baldy, John Gilpin, and Tarbolton.^o 
John Gilpin was retained by Mr. Brodie, the other 
two went to Messrs. Walcott & Campbell. 

In July, 1870, arrived Lady Clyde and Lady Glas- 
gow ; the latter dropped a calf, Neptune, on the 
ocean, and the former a bull calf after arrival, named 
Lord Clyde. 31 These were all for Messrs. Walcott 
& Campbell. 

In 1871, in the ship "Eumenides," which left Glas- 
gow April 6, 1871, Mr. Brodie had a large number. 
Of these, John of Ayr and Peerless were for Mr. 
G. C. Bradley, of Watertown, N. Y. ; Duke of Ham- 

28 Alb. Cult., March, 1863. A. H. B., B. 10, C. 82, 523, 726, 979. Trans. N. Y. 
Ag. Soc. 1854. 898. 

2a Count. Gent., June 13, 1861. A. H. B., C. 149, 423, 438, 526, 791. 

30 A. H. B., B. 9U. 222, 372. 

81 A. H. B., C. 1403, 1417, B. 684. 



IMPORTATIONS. 1G5 

ilton, Wooclville Chief, Beulah, Bessie Belle, Ayr- 
shire Lass, Lacly Ayr, Lacly Rogers, Lacly Mary, 
Lady Houston, Lacly Pencler, Lady Kilbirnie, Kil- 
biruie Maid, Ocean Belle, and Kempsey Maid were 
retained by Mr. Brodie. In this importation may 
also be included Kilbirnie Lass in her dam, and pos- 
sibly a Peerless imported in the womb.^^ 

It is to be regretted that Mr. Brodie has so dupli- 
cated the names of animals, either imported or owned 
by him, as to render somewhat difficult, in the future, 
the task of identifying pedigrees. 

For information concerning the importations of 
Mr. Brodie, etc., in 1853, see under 1852. 

In 1853, James Logan, of Montreal, seems to have 1853 
imported the cow Buttery and the bull Baldy.^^ 

The Hochelaga Agricultural Society may also have 
imported a bull of the same name about this time, 
which was used in Mr. Logan's herd, and perhaps 
the two animals are identical. ^^ 

In 1857, Mr. Logan imported the cow Stately in 
calf with Sir Colin, Greig in calf with Sonsie, Jean, 
and probably Heather Belle, Beauty, White Cherry, 
Red Rose, and others. ^^ 

In the year 1853 the Montreal Agricultural Society 
imported the bull Rob Roy. This importation was 
made through a Mr. Gilmore, and the bull appears to 
have been sold to the County of Leeds Society, and 

»2 Entry Cat. N". Y. Ag. Soc. 1872 and 1873. Other references for Mr. Brodie's 
importations are Walcott & Campbell's Catalogue. 

33 A. H. B., C. 110, 394, 1773, and C. 62, 85, 87, 125, 186. 

s* A. H. B., C. 773, 773^, 774, 810. 

35 A H B., C. 200, B 67, 354, 385, C. 469, 463, 561, 724, 764, 289, 510, 949, 1383, 
B. 805, C. 86, 394, 214, 725. 



166 IMPORTATIONS . 

afterwards to George Morton. In 1861 owned by- 
Thomas Anthony and exhibited at New York State 
Fair.^^ This Society imported in all five bulls, of 
which the importations of 1855, 1856, and 1857 were 
used in the herd of Messrs. Dawes. 

In this year, 1853, we find mention of the im- 
portation of a cow. Advice, by J. W. Buncombe, of 
Quebec. ^"^ 
1854 An account of the 1854 importation of Mr. Brodie 
will be found under the date of 1852. 

William Watson, of Westchester, N. Y., probably- 
made an importation in 1854. The cow Beith, the 
two-year-olds Anna and Maria, were exhibited at the 
New York State Agricultural Fair of this year. 
Julia was probably imported in the womb, as was 
perhaps Margaret. Oswald and Sarah were possibly 
of this importation.^^ 

There seems to have been another importation by 
Mr. Watson, in 1858, of the cow Kate. Taurus was 
imported, if at all, before 1861, and the cow Emily 
before 1859, and perhaps all these may be referred 
to this year.^^ 

In 1862 Mr. Watson appears to have brought over 
the bull Angus. ^^ 

In 1868 the bull Kilbirnie.^i 

Mr. Watson selected and forwarded the animals 
which comprised the Sweetser importation of 1855. 

36 A. H. B., C. 715, 734, 737, 741, 472, B. 328. 
ST A.H.B.C. 222. 

P A.H, B.,C, 61, 76, 851, 1658; 722; B. 50, 51, C. 19, 61, 76, 168, 122, 971; 296, 
698, B. 627. Trans. N. Y. Ag. Soc. 1854. 

89 A. II. B., O 14-24; 329; 775i, 1125. B. 630. 

*o A. H. B.. C. 851, 1014, 1168, 1424, 1474, 1544, 1658, 1833. 

*i A. H. B., B. 662; C. 1083, 1382. 



IMPORTATIONS. 167 

In August, 1855, Mr. R. A. Alexander, of Ken- 1855 

tucky, is said to have brought over some Ayrshires, 

in the ship " Olive Jordan," from LiverjDool to Phila- 
delphia.^2 

In September, 1855, Mr. Luke Sweetser, of Am- 
herst, Mass., selected and imported through Mr. 
William Watson, of N. Y., four cows. Rose, Bessie, 
Beauty, and Tulip. Of these. Rose proved barren ; 
and Beauty, now twenty years old, is the property 
of the Massachusetts Agricultural College. 

Durhig this same year, 1855, Mr. John Dods, of 
Montreal, imported the cow Ann. He seems to have 
made other importations as follows : Previous to 
1859, Pailey; to 1860, Baldy and Bonnie Scott; to 
1862, Jane; to 1863, Annie and Del, or Delavan ; 
to 1864, Blackie and Cherry 1st, and previous to 
1866, Lord Eglinton and Maggie.^^ 

In 1856, James Gibb, of Canada, imported a bull, 1856 
Major, and a cow. Fairy .*** 

Mr. Wm. Chambers, of St. Laurient, near Mon- 
treal, is said to have imported a cow in 1857,^^ 1867. 
which perhaps was named Rose.^^ 

For particulars of Mr. James Logan's importation 
of this year, see under date of 1853. 

For the importation of the Massachusetts Society 
for Promotion of Agriculture of this date, see under 



*2 Count. Gent., Sept. 13, 1855. 

« A. H.B.,C.2]0; C. 1279, 1698; C. 993, 1279, 1698; B. 70, O. 3, 121, 142, B. 
643; C. 1-279, 1405; B. 539, 482, C. 1803, 1881; B. 879, C. 1422, 1488; C. 992, 
1308; C. 1716; B. 574, 771. 

*4 A. H. B., C. 1156, 1433, 14391. C.C. Abbott's Sale Cat. 1870. J. L. Gibb'a 
Cat. 187U. 

«A. H. B., B.247, C. 705. 

*6 A. H. B., C. 512, 540, 854, 



1G8 IMPORTATIONS. 

the year 1837. For that of Mr. Watson, see under 
date of 1854. 
1858 In 1858, Messrs. Dawes, of Lachme, P. Q., com- 
menced their series of importations with the bull 
Rob Roy.^7 

In 1860 they imported a bull. Prince, and the cow 
Queen of Scots, in calf with Duchess.'*® 

In 1868, the bull Samson.^^ 

In 1869, the cows Picture, in calf with Lily, and 
Portrait.so 

In 1870, the cows Empress, Marchioness, Miss 
Henry, and Miss Kennedy. These all were with 
calf, and produced the heifer calves Medora, Basay, 
a third heifer, and a bull.^^ 

In 1871, the bull Nicholas and the females Snow- 
drop, Turnlow, Beauty, Pride of Avon, Lady Bird, 
and Drumbowie. With these were brought over five 
heifer calves in their dams.^^ 

In 1858, Mr. H. H. Peters, of Southborough, 
Mass., made his first importation. He authorized 
Mr. Sanford Howard, who was going to Scotland, to 
procure stock for the Massachusetts Society for Pro- 
motion of Agriculture, to purchase for him four Ayr- 
shire heifers, 53 which are those which were named 
Jean Armour, Miss Morton, Miss Miller, in calf with 
Miller 2d, and Miss Betty. 

In 1859, being well pleased with the cattle of the 

*7 A.H.B., C.413, 492, 975, 1043, 1132, 1139, 1267, 1613; B. 404. 

*8 A.H. B., F:. 3S4, 425, 5S9, 821, 876.^; C. 910, 975, 986, 1007, 1132, 1185. etc. 

49 A. H. B., C. 896, 939, 1033, 1038, luTO, 1159, 1229, etc. 

50 A. H. B., C. 1720, 1457, 1733. 

61 A.H. B., C. 1135; 1535; 1598; 1599; 1572; 867. 

62 A. H. B., B. 755; C. 1843; 1908; 876; 1737; 1396; 1088. 

63 H. H. Peters' Cat. U. S. Dept. Ag. Rept. 1863, p. 198. 



IMPORTATIONS . 169 

previous year, he engaged Mr. Howard to go to 1858 
Scotland expressly on his account to select and pur- 
chase. In August, 1859, there arrived two bulls, 
Eglinton and King Coil, and twentj^-one cows and 
heifers. Ada, who proved barren, Alice, Beauty, 
Brenda in calf with Brenda 2d, Corslet, Duchess 2d, 
Flora, Jane, Maggie, Mary 3d, Minna, Miss Drew, 
Mistress 2d, Nannie, Pink in calf with Oswald, 
Queen 2d in calf with Empress, Queen 3d, Rosa, 
Ruth, Susan in calf with Susan 2d, and Young Mer- 
ry ton in calf with Merry ton 3d.^^ 

While Mr. Howard was in Scotland he appears to 
have selected cattle for others. Such was the case 
with the cow Effie, imported by Mr. Rufus Carter, 
of Worcester, in 1858 ;^^ and probably the cow 
Margery, imported by Mr. J. S. Cabot, of Salem, in 
1858 ;56 the cow Jessie, imported by Dr. George 
B. Loring, of Salem, the same year y''^ and the impor- 
tations of Mr. Lyman were of his selection. Geo. 
W. Lyman, of Waltham, appears to have received 
the bull Comet, possibly two cows, one to calve with 
the bull calf Scotland. ^s 

Li 1858 also, Mr. John Brooks, of Princeton, 
Mass., imported a bull. Dr. Hornbrook.^^ 

Capt. Peel, of Canada, is said to have brought 
over in this year a bull, Roxborough, and a cow.^^ 

The importation of Mr. C. M. Pond, of Hartford, 
Conn., made this year, appears to have consisted of 

6* H H. Peters' Cat. 86 a. H. B , C. 135. 

CE A. H. B., C. 358. 67 a. H. B., C. 107. 

68 A. H. B., B. 124, 131, 132, 133, 316. C. 240, 374, 419, 437, 476, 606, 742, 782. 
806, 1746; C. 132, 133; C. 357. 

•9 A. H. B., B. 16. H. H. Peters' Cat. eo a. H. B., C. 1669, 1246. 



170 IMPORTATIONS. 

the yearling bull Kobert Burns, and the two-year-olds 
Jennie, Jessie, and Rose of Brown Hill. 

His importation of 1859 was Ayrshire Lassie, 
Lily of Smithfield in calf with Cardigan, and a heifer, 
Bella.61 
1359 For an account of the importation of Mr. H. H. 
Peters for this year, se^ under date of 1858, as well 
as that of Mr. Pond. 

In 1859, a Robert Gray, of Fredericton, New 
Brunswick, is said to have imported a bull, Geordie.^^ 

Mr. Gardner Brewer, of Boston, imported a cow, 

Flora, in calf with Robert Fulton, during this year. 63 

. Three two-year-old heifers, Fanny Ellsler, Florena, 

and Lady Ellen, were imported in 1859 by Mr. H. 

E. Day, of Hartford, Conn.^^ 

Mr. Eben S. Poor, of South Danvers, Mass., im- 
ported this year two cows, Lily in calf with Duke, 
and Rosa in calf with Bessie, ^^ and possibly a bulL^^ 

About the year 1859, or previously, there seems 
to have been imported the animals known as the 
Cuthbert bull and cow, by Mrs. Cuthbert, of Lano- 
raie, P. Q. ; or perhaps this importation is the same 
with that of Mr. Cuthbert, of Berthier, who seems to 
be credited with some about the same time. One of 
these animals is apparently Maggie Lauder. ^^ 
I860 The importation of Messrs. Dawes, for 1860, has 
been noticed under date of 1858. 



61 A. H. B., B. 57 ; C. 98, 111, 190, 4, 130 ; B. 265 ; C. 409, 961, 1651. 

62 A. H. B., B. 23. 64 A. H. B., C. 72, 78, 123. 

63 A. H. B., C. 38S, B. 318. 65 a. H. B., B. 356. 

66 Count. Gent., Feb. 2, 1861. Alb. Cult., Apr. 1880, p. 130. 

67 A.H. B., C. 1026, 1020, 601, 1027, etc. Abbott's Sale Cat. 1873, A. H. B., 
B. 197, 6S5, 5.^9; C. lOoi, 992, 1027, 1405, 1624, 581. Whitney's Cat. 1871. 



IMPORTATIONS. 171 

In 1860, Mr. John Chambers, residmg near Mont- 
real, appears to have imported a three-year-old 
heifer, Strawberry .^^ 

The account of the importation of Brodie, etc., for 
this year, will be found under date of 1852. 

In 1861, S. Beattie, of Canada, imported in ship i86l 
" Helen Douglas," at the port of Quebec, an Ayrshire 
cow.^^ 

Mr. Beattie appears to have imported a cow, Moun- 
tain Maid, which possibly is the animal referred to 
above, and at a later date a bull, Carrick Farmer. ^^ 

It was in this year that a Mr. Miller is said to 
have imported a cow and a calf on the ship " Helen 
Douglas," at Quebec. '''o These importations being on 
the same vessel with Brodie and Campbell's, wxre 
possibly of their selection. 

The importation of Mr. Watson for 1861 has been 
noticed under date of 1854. 

In the spring of 1863, J. M. Browning, of Beau- i863 
harnois, P. Q., seems to have imported the cow Effie 
in calf with Daisy. "''^ It is possible that the bull 
Marquis, said to have been brought over by the 
Beauharnois Agricultural Society, was imported at 
this time."^^ 

The importation of Brodie & Co. for 1864 has i864 
already been noticed under date of 1852. 

In June, 1864, J. L. Gibb, Esq., of Compfon, P. 
Q., commenced his series of importations with the 

68 A. H. B., C. 1866. 

69 Count. Gent., June 13, 1861. 

70 A. H. B., B. 883; C. 825, 845, 894, 1092, 1098, 1267. 
" A. H. B., C. 1104, 1046. 

72 A. H. B.. B. 709. 



172 IMPORTATIONS. 

five-year-old cows Quess and Lily, the yearling heifer 
Gypsey, and the bull Marquis. '''^ 

In August, 1868, he brought over the two-year- 
olds Princess Alice and Princess Royal,''"* with Flor- 
ence and Hebe in their wombs, and the yearling bull 
Mars. 

In 1870 two importations. The one in June con- 
sisted of the five-year-old Annie ; the four-year-olds, 
Medora in calf with Medora 2d ; Lina in calf with 
Merryton Lass, and Flora ; the three-year-old Em- 
ma, who dropped the heifer Atlanta on shipboard ; 
the two-year-olds Lily 2d, Park 2d, Rossie, Rough- 
head 2d, Blackhouse 2d, Gartnoad 2d, and Alice. '^^ 

In September, 1870, the yearling bull Glenluce, 
and the four-year-old Lady Avondale, in calf with 
Lord Avondale ; the two-year-old Mary in calf with 
Earl of Lome, and Beauty ; the yearling heifers 
Blooming Daisy, Mary Belle, Miss Meikle, Heather 
Belle, and Lass o' Gowrie."^^ 

In September, 1871, the two-year heifers Verbena 
and Crocus. 

In August, 1873, in the steamship "Hibernian," at 
Quebec, Mr. Gibb imported the cows Clarinda, 
Heather Bloom, and Heather Bell, Derby, and the 
two-year heifer May Morn.''"' 
1865 Mr. Thomas Miller, of Brushland, Delaware Co., 
N. Y., made his importation of the cow Daisy in 

78 A. H. B., O. 1769, 1234, 1235, 1237. 
'* A. H. B., C. 1749, 1750, 17f>l. 

75 A. H. B., C. 348, 1573, 1574, 1578, 1897, 1200, 1130, 856, 1464, 1702, 1810, 
1813, 935, 1222, 831. 

76 A. H. B., C. 144. B. 682, 537. Count. Qent., Nov. 3, 1870. 
" Count. Q-ent., Aug. 28, 1873. 



IMPORTATIONS. 1 73 

calf with Favorite, and the bull Duke of Hamilton, 1865 
in the ship "John Phyfe," which arrived at New 
York, May 1, 1865. 

At the same time was imported Rosy or Scotch 
Rosy, who was afterwards purchased by Mr. Miller. 

For the details of James Logan's importation of 
this year, see under 1853. 

For the details of J. L. Gibb's importation for 
1868, see under date of 1864, and that of Dawes 1868 
under 1858. 

For that of Mr. Watson, see under date of 1854. 

In November of this year, per steamship " Java," 
at the port of New York, Mr. G. D. Cragin, of Rye, 
imported the cows Rowena in calf with Hero, Edith, 
Duchess of Hamilton, Queen Bess, Queen Mary, and 
a bull, Duke of Hamilton. "^^ 

In the barque "Melbourne" from Ardrossan, in De- 
cember, 1868, Mr. H. W. Tilton, of Walpole, Mass., 
received a pair of Ayrshire cattle, Earl of Holderness 
and Lady Harmonic.'''^ 

William Semper, of Allegheny City, Penn., is 

stated to have imported Clydesdale and Lily in 

1868.^0 

In 1868, or thereabout, an importation of a bull, 
Robbie Burns, is claimed for Thomas Irving, of 
Rockfield, near Montreal.®^ 

For the importation of Messrs. Dawes in 1869, see 1869 
under date of 1858. 



78 Count. Gent , Oct. 7, 1869. A. H. B , B. 612, C. 1099, 1759, 1762. 

79 Count. Gent., Dec. 24, 1868. A. H. B., B 536; C. 1421. 

80 A H B., B. 730. 8i a. H. B., B. 804. 



174 IMPORTATIONS. 

1869 In July, 1869, arrived the first of Mr. N. S. Whit- 
ney's importations at Montreal, the yearling bull 
Jock, and the two-year-old Bessie Bell.^^ 

In June, 1870, Mr. Whitney received, per ship 
^'Geneva," the four-year cow Clara, who dropped on 
shipboard the bull calf Pride of Geneva; Kelso, 
three years old, also dropped a bull calf. Sailor, 
while on shipboard; Maggie, in calf with Marquis of 
Bute, and the two-year-olds Netty and Dow 2d.^3 

On the 14th of September, 1870, arrived Barro- 
chan Maid, and Bonnie Lassie in calf with Bonnie 
Lassie 2d.^^ 

In 1871 still another importation by Mr. Whitney. 
Eleven head arrived in September, in the ship 
"Abeona.'* These were Daisy, in calf with the bull 
Fleetwood ; Kosie, who dropped a bull calf, Nep- 
tune, while on the water ; Flora in calf with Flora 
2d ; Stately, and Beauty who dropped Beauty 2d, 
on shipboard. ^^ 
I3g9 In 1869, Mr. M. P. Cochrane, of Canada, imported 
two Ayrshire heifers, probably Lady of the Lake 
and Maggie. ^5 

In 1871, or thereabout, Mr. Cochrane seems to 
have imported the bull Champion, and the cows 
Daisy, Cocksey, Village Maid, and Mary Gray.^^ 

On the 9th December, 1869, arrived on the steam- 
ship "Nova Scotian," at Portland, the importation of 



82 N". S. Whitney's Cat., Jan. 1870. A. H. B., B. 641, C. 926. 

83 N. 8. Whitney's Cat., Jan. 1871. 

84 N. S. Whitney's Cat., May, 1872. Count. Gent., Oct. 5, 1871. 

85 Count. Gent., Sept. 2, 1869. Entry Cat , N. Y. Ag. Soc. Fair, 1872. 



86 



I., oep 
Entry Cat., N. Y. State Ag. Soc. Fair, 1872 



IMPORTATIONS. 175 

Sturtevant Brothers, Waushakum Farm, South Fra- 
mmgham, Mass. It consisted of eight cows, Edna 
in calf with Glengarry ; Ozora in calf with Ocena ; 
Drusilla in calf with Domine, whose name was after- 
wards changed to Shotto-Donglas ; Queen of Ayr, 
in calf with bull Mains ; Ops in calf with Eos ; 
Twinney in calf with Eiiona, whose name was after- 
wards changed to Alice Brand ; Mona in calf with 
Ban quo ; and Selena, in calf with Asmodeus, 

The importations of Mr. Gibb for this year have 
already been noticed under date of 1864; those of 
Mr. Whitney under date of 1869; that of Messrs. . 
Dawes under date of 1858 ; and under date of 1852 
that of Brodie & Co. 

In July, 1870, Mr. William Gibson, of Morrisburg, isro 
P. O., imported six cows and a bull in ship " Thomas 
Hamlin." These appear to have been Ranting Robin, 
Jennie, Rosa, Maggie, Edith, Princess in calf with 
Thomas Hamlin, and a Maggie, in calf with Robert 
Burns.^''' 

Maggie and Edith appear to have gone to J. T. 
Rutherford, Waddington, N. Y., and are referred to 
as of his importation.^® 

In July, 1870, per ship ^^Abeona,'* Mr. J. J. C. 
Abbott, of St. Anne's, near Montreal, seems to have 
imported the cow Li lias and the bull Sir Roger. 
Young Primrose, Young Mary, Young Dandy, Young 
Beauty, and the bull Yellow-Haired Laddie may also 
be credited to this arrival. Mr. Abbott had also in 



"A.H. B,B 791|; C. 1316, 1313, 1781, 1519, 1097, 1746^; B. 888. 
68 A. H. B., C. 1519, 1097. 



176 IMPORTATIONS. 

1870 his possession, and probably imported Alison, Anna- 
bel, and Abeona, imported in dam Annabel. ^^ 

It is possible that Darling 3d, and Geneva with 
her calf Sir Hugh, were imported by Mr. Abbott, 
although we have found references to Mr. C. C. Ab- 
bott as their importer in the ship " Abeona." ^^ 

In 1873 Mr. Abbott again imports, — this time two 
cows, Viola and Elsie. ^^ 

In 1870, William H. T. Hughes, agent for L. P. 
Fowler, of England, an importer by business, intro- 
duced eight cows in calf per ship "Rhine," in his 
first invoice, and nine cows and a bull per ship 
"Plymouth Rock," from London, in his second. 

Of his first importation were the cows Betty Burke 
and Scotia. 

Of his second importation the cows Beauty, Cozie, 
Buttercup, Cowslip, Ayrshire, and Ayrshire Bell. 

In July, 1870, on ship " Thomas Hamlin," at Mont- 
real, Mr. J. H. Morgan, of Ogdensburg, N. Y., 
brought over his first importation, the bull Habbie 
Simpson, and the cows Model of Perfection, Minnie, 
and Nancy. Minnie passed into the possession of D. 
Magone, Jr., and Nancy, of Z. B. Bridges, Esq., 
both of Ogdensburg ; and Model of Perfection at a 
later date was sold to Sturtevant Bros, for $1,000, 
the highest price known to have been paid for an 
animal of this breed. 

In April, 1871, Mr. Morgan made his second im- 
portation in the ship " Eumenides." It consisted of 

89 A. H. B., C. 1455 ; B. 868. Count. Gent., July 14, 1870. C. 836, 844, 822. 

»o C. C. Abbott's Sale Cat 

91 Count. Gent., July 31, 1873. Abbott's Sale Cat. 



IMPORTATIONS. 177 

the bull Adiiio, and the cows Annie, Bessie in calf 1870 
with Sea King, and Georgie, in calf with the heifer 
Sea Bird. Annie was transferred to D. Magone, Jr., 
while Georgie and Sea Bird went to Sturtevant Bros. 

Having perused the entire correspondence between 
Mr. jNIorgan and his agent abroad, we think there is 
little doubt but that these importations were of the 
best stock in Scotland ; and to the rivalry induced 
by this first importation may be ascribed the excep- 
tional quality of the importations of this and the 
following years. 

In September, 1870, Thomas Thompson & Son, of 
Williamsburg, P. O., brought over an importation of 
eight, selected personally. These were the two-year- 
old bull Crown Prince, and the yearling bull Highland 
Chief, the cow Diamond in calf with Hansom, and 
the heifers, Annie in calf with Queen of Beauty, Eas- 
sie 2d in calf with Rose of Carron, Rassie 3d in calf 
with Queen of Scots, and the calves Duchess and 
Bonnie Jean.^^ 

In October, 1870, Mr. Thomas Paterson, of Gou- 
verneur, N. Y., imported per steamship ''Sweden," 
at Quebec, a pair of yearlings. Lord Raglan and 
Beauty. 

In the same vessel, at the same time, Mr. Andrew 
Allan, of Montreal, brought over the tAvo-y ear-old 
bull Boydstone, and the cows Susan, Fleckie, Rogers, 
and Kate. 

In June, 1871, per steamships " European " and 

92 Thompson's Catalogue, 1871. 



178 IMPORTATIONS. 

"Nova Scotian," the cows Belle of Straven, Barbara 
Allan, Fairy Queen, Straven Maid, and Straven 
Queen. 

In September, 1871, per ship '^ Abeona," the bull 
Conquer. 
1871 For a notice of the importation of Mr. Allan for 
1871, see mider date of 1870 ; for that of Mr. Coch- 
rane, see under date of 1869 ; of Mr. Morgan, under 
date of 1870 ; of Mr. Whitney, under date of 1869 ; 
of Messrs. Dawes, under date of 1858 ; of Brodie & 
Co., under date of 1852 ; and Gibbs, under 1864. 

July ai, 1871, per ship " Gluco," at Montreal, 
Mr. James McNee imported the yearling bull Robert 
Burns, and the two-year-old heifers. Highland Mary 
and Ayrshire Maid. 

October 31, 1871, Mr. Charles H. Peckham, of 
Providence, R. I., imported, in barque "J. B. Duf- 
fries," three heifers. Highland Maid, Village Belle, 
and Sally. 
1873 For the importation of Mr. Abbott for 1873, see 
under date of 1870. For that of Mr. Gibb, see 
under date of 1864. 

In October, 1873, Irving Moyer,^^ of Fort Plain, 
N. Y., imported the two-year-old bull Sir John 
Moore, and the cows Lady Martha and Lady Mari- 
am. - The calves Heather Jock and Damsel were 
imported in these cows. 

In a list by themselves we place those importations 
which we are unable to identify by a certain date. 

93 Count. Gent., Oct. 15, 1874, p. 666. 



IMPORTATIONS. 179 

Mr. R. S. Griswolcl is said to have imported a 
bull, Juba, and cow, Whitey, some time previous to 

1849.94 

Mr. Nicholas Biddle, of Philadelphia, seems to 
have made an importation previous to the year 1850. 

Between 1850 and 1854, Mr. Peter Lawson, of 
Lowell, appears to have imported a bull, McDuff.^^ 

A Capt. Smith is credited with having imported 
a cow. Cherry, which must have been within the 
decade, 1850 and 1860.9^ 

Sir George Simpson is said to have imported a 
cow. Lady Simpson, somewhere about this time.^''' 

Previous to 1855 Col. Beatson appears to have im- 
ported a cow. Lady Betty. ^^ 

Previous to 1858 the Hochelaga Agricultural 
Society, of Montreal, imported the bullBauldie, and 
afterwards the bull Buchanan, and another without 
name. 9^ 

Previous to 1858 the Montreal Agricultural So- 
ciety is credited with having imported a bull, Bauldie, 
and previous to 1860 a cow. Queen of Scots. ^'^'^ 

Somewhere near 1860, Mr. Thomas Richardson, 
of West Farms, New York, appears to have imported 
a pair, Eric and Noma, and possibly Norval, in 
dam. 101 

A cow named Sally appears to have been imported 
by a Mr. Hutchinson previous to 1860.1^^ 

94 A. H. B., C. 105. 96 A. H. B., C. 1808, 1940. 

95 A. H. B., C. 100, 127, 141. 97 c. C. Abbott's Sale Cat. 1870. 

98 A. H. B., C. 5931, 705; B. 394. 

99 A. H. B., C. 773i, 774, 810, 1460. King's Cat. 1872. 

100 A. H. B., C.447, 1132, 1446, 1729; B. 72. 

101 A. H. B., B. 630; C. 673.^ 676, 7751, 1125, 1147, 1021, 1050, 1691, 1692. 

102 A. H. B., B. 785; C. 893, 998. 



180 IMPORTATION S . 

A bull was imported by a Mr. Burstall, of Quebec, 
before 1860. 

Mr. K D. Shepherd, of Ya., is said to have im- 
ported a bull, Brutus, previous to 1859. ^^^ 

Mr. Charles Joues, of Brockville, Canada, is 
credited with the importation of a cow, Bonnie 
Lass.i«4 

J. Gilmore, of Quebec, is credited with having 
imported a cow named Buttercup previous to 1865. 
He is also said to have imported Rob Roy for the 
Montreal Agricultural Society. Is the Rob Roy 
of the 1853 importation of this Society the same 
bull? 105 

Before 1864 the bull Ayr 2d was imported by 
Mr. Perreault of the " Canada Agriculturist." 

Some time in 186- it is claimed that Mr. Wm. E. 
Lockwood, of Penn., imported a pair. Zero and 
Kute.i^ 

About 1867, Mr. W. Rodden, of Montreal, P. Q., 
appears to have imported Scotch Mary, Siiow Drop, 
and Nancy of Ayr.^^^^ 

Some time later than 1867, Mr. J. Laurie, of 
Scarboro% P. O., is said to have imported Avondale 
Farmer and Dutchy.^^^ 

Mr. Patrick B. Wright, of Coburg, Canada, is 
said to have imported Young Percy and Buttercup 
before 1868.^09 



103 A. H. B., C. 99. 10-1 A. H. B., C. 1941, 

1C5 A. H. B., C. 706. 737. 

106 Entry Cat. N. Y. State Ag. 8oc. Fair, 1872. 

107 A. H. B., O. 1644, 1831, 1842. 

108 A. H B , B. 422, C. 1' 94. 

100 Thomas Thompson & Sou's Oat. 1871. 



IMPORTATIONS. 181 

Between 1870 and 1872, Mr. Simon Beattie ap- 
parently imported the bull Young Prince and heifer 
Straveu Callen.no 

The Hamilton Agricultural Society of Canada 
seems to have imported a bull through Hon. Michael 
Cameron ; this bull afterwards came into the posses- 
sion of a Col. Astley.^i^ 



"0 Entry Cat. X. T. State Ag. Soc. 1872, p. 18. 
"1 C. C. Abbott's Sale Cat. 



PEDIGREE. 



Those who are at the expense of introducmg a 
foreign breed of cattle, are generally desirous of 
preserving it untainted from interbreeding with the 
cattle by which they are surrounded. They desire 
also to preserve some memoranda of each individual 
of the foreign breed, both for present use and future 
reference. They are thus enabled to breed them 
more understandingly, for they know whether the 
animals mated are akin or not, as also whether a 
particular animal has originated from ancestry of a 
particular or desirable type. If there be one herd 
only of the new stock in the country, the owner must 
have notes either written, or preserved in memory, 
or the stock is likely to deteriorate. If he trusts to 
memory, and upon his death the stock passes into 
the hands of strangers, without further knowledge of 
the animals than comes of seeing them, much of the 
value of the animals have departed with the demise 
of their owner. When the new breed is somewhat 
disseminated, and there are many herds, breeders 
find it advisable to seek occasionally an interchange 
of blood. But no breeder will do this without the 
fullest assurance of the stock he seeks being pure 
bred, and without knowing, if possible, from what 
parentage the animal has come. 



HERD BOOK. 183 

The breeder's object beiug first to produce good 
animals, and second to secure remuneration from 
their sale, it is important to have a regular and 
systematic plan for making his efforts known both to 
those eno'ao^ed with the new breed, and others w^ho 
may be desirous of adopting it. By such a plan, not 
only will higher prices be realized, but the breed w ill 
become more disseminated. 

To effect these several objects, — the preservation 
of a breed in its purity, the maintenance of the 
excellence already attained, the securement of a 
progressive improvement, the advertising and thus 
facilitating sales, the guaranteeing of the expected 
purchasers against fraud to a large extent, — all 
those interested in a common breed unite in the sup- 
port of what is known as a herd book. 

This is, or should be, a printed volume. It should 
contain the name, with a number attached, of each 
animal of the breed imported, from whence imported, 
by whom bred, for and by whom imported, ship, port 
of entry, and date of arrival, — a description of the 
animal sufficiently minute for identification, with the 
age and sex. 

Starting with imported animals as a foundation 
stock, their descendants alone should be entered, 
with description of each, date of birth, by whom 
bred, by whom owned, and names and numbers of 
sires and dams to importation. 

The value of a herd book, in every case, depends 
upon its fulness, completeness, and reliability. If it 
is found easy to enter a grade animal in a book de- 



184 HERD BOOK. 

signed only for the imported stock, and the progeny 
of imported stock, it is far from impossible that some 
persons will take this cheap course of fraud, herald 
their grade animals as pure, and obtain for them a 
place in this choice company. The need, then, is 
manifest of adopting some rigid conditions, conform- 
able to certain principles of utility, and the abiding 
by them persistently. For not only does the fraud 
of entering grade animals produce a lowering of the 
quality of the breed, but by producing an abundance 
of low-cost stock, prevents the more careful and 
exemplary breeder from selling a stock, costing 
higher and of more value, at remunerative prices. A 
herd book which will allow of this, acts to discourage 
the honorable breeder, and tends to drive him from 
the field in despair. 

The incorrectness of a herd book, known at first 
perhaps only to a few persons, imposes obstacles for 
a while upon the many ; but afterwards, by becoming 
known to many, induces a want of confidence in 
pedigrees, faith in which is so conducive to success 
in breeding stock to a high degree of excellence. 

It is a cause for regret that the earlier importers 
of Ayrshire cattle did not foresee the advantages 
that were to be derived from a herd book, and the 
disadvantages that would attend its absence. When 
the attempt was made at the late date of 1863, there 
were herds of cattle in the country, thought by their 
owners to be too valuable to be excluded from such 
a work, — cattle undoubtedly Ayrshire, but of ances- 
try so ill-defined and uncertain, that their admission 



HERD BOOK. 185 

to registration precliiclecl the rejection of animals 
far more ol)jectimiable. The volume of this year 
records the names of 79 males and 216 females. Of 
the males, the number stated to have been imported 
is 11 ; the number whose ancestry is traced unbroken 
to importation is 50 ; others, 18. Of the females, 
the number entered as imported is 57 ; traced un- 
broken to importation, 109; others, 50. There are 
thus 68 animals recorded " on the assurances of well- 
known breeders that the animals in question are 
thoroughbred Ayrshires." These assurances are not 
founded upon definite information as to their breed- 
ing ; they may be true, but there appears to be no 
evidence presented that the assurances are anything 
more than selfish opinions. 

With the appearance of the second volume in 
1868, the number of Ayrshires, the pedigrees of 
which are presented complete or unbroken, is near 
1,300. Of the bulls in Volumes I and II, about 280 
appear to be traced to importation ; about 120 are 
not so traced. Of the females traced to importation 
there are about 530 ; not so traced, about 228. 

Each of these volumes bears the title, " Herd 
Kecord of the Association of Breeders of Thorough- 
bred Stock, Ayrshire." The second has a recognized 
editor, J. N. Bagg, of West Springfield, Mass. 

In 1871, Volume III appeared, with Mr. Bagg for 
editor, but with a new title, " The American and 
Canadian Ayrshire Herd Record." The Canadian 
portion is of Canadian editorship, over which it ap- 
pears the American editor exercised no supervision. 
9* 



186 HERD BOOK. 

In this volume the numl^er of bulls rec^istered is 
brought to number 931, of females to number 1,951. 
We have thus far recorded 59 imported bulls, and 
192 imported cows. Of the total pedigrees to date, 
1,354 are traced to importation, and 1,321 are not 
traced to importation. 

We will place the result of our analysis of the 
"Bagg" Herd Book in the form of a table. 

Number of animals recorded : — 



ol. I 


. . . 79 Bulls, 


216 Cows. 


Total . . . . 


. . . . 295 


" II 


... 342 " 


617 " 


(( 


. . . . 959 


" III. . . . 


...527 " 


],145 *' 


(( 


.... 1,672 



948 1,978 2,926 

Number of imported animals recorded : — 



^ol. 


I 


... 11 Bulls, 


57 Cows. 


Total 


68 


" 


II 


... 10 " 


18 " 


" 


28 


(( 


III.... 


...38 " 


117 " 


(( 


, . . 155 



59 192 251 

Number of animals recorded properly : — 



Vol. I 


. . . 50 Bulls, 


109 Cows. 


Total 


. . . 159 


" II .... 


... 230 " 


421 " 


(( 


. . . 651 


" III.... 


... 202 " 


342 " 


(( 


... 544 



482 872 1,354 

Number of animals improperly recorded : — 



Vol. I 


. . . 18 Bulls, 


50 Cows. 


Total 


68 


" II 


... 102 " 


178 " 




. . . 280 


" III. . . . 


... 287 " 


686 " 


(( 


. . . 973 



407 914 1,321 

Percentage of poor pedigrees^ in Yol. I, 23 
'* "• " *' II, 29 

" << a a ni, 58 

Average for all, 45 per ct. 

1 By poor pedigrees is meant, Recorded improperly. Some few classed here 
are correct, but not shown so by the record; others present no claims for cor- 
rectness other tban the fact of admission to the record. 



HERD BOOK. 187 

111 the iadex to Yoluine I, we find the names of 
129 owners ; in Volume II, this number has increased 
to 206 ; in Volume III, to 322. 

The averaore number of animals recorded to each 
name was 2.45 in Volume I, 4.65 in Volume II, and 
5.06 in Volume III. 

The distribution by States in Volume III is as 
follows : — 

Alabama 1 New Jersey 13 

Connecticut 22 New York 76 

Florida 1 Ohio 11 

Illinois 4 Penns\lv^ania 8 

Indiana 1 Rhode Island 13 

Iowa 1 Vermont 20 

Kansas 1 Virginia 1 

Maine 7 Wisconsin 1 

Massachusetts 90 New Brunswick 2 

Michigan 6 Canada 30 

Mississippi 1 

Missouri 1 Total 322 owners. 

New Hampshire , . . . 11 

It seems the less necessary to enter upon a full 
explanation of the attempt to furnish a herd record 
for the breed, from the circumstance that the work is 
wholly unsatisfactory to breeders and purchasers, who 
have examined it, and the volumes are only awaiting 
the action of some responsible person, or association, 
to start a register upon sounder principles, when the 
present work will be iguored. 

After this arraignment of the present Herd Book, 
it seems right that we should point out a few of the 
errors, in order to justify ourselves in the position 
we have taken. 



188 ERRORS OF HERD BOOK. 

Ilisprints. — The wrong number occurs to Sachem 
Chief, in C. 474; Star of tlie North, in B. 759, 
should be 876i. After 321 in C. 849, should be 
221 ; Jethro in'^Diva 1081 should be 638 and not 628, 
etc. Andover, not Adams, in Moss Rose 1620 ; 
Maggie 161 in Lotty 1495 should be Maggie 1564; 
DaiV 1043 in C. 1175 should be 1045, etc. 

There are frequent errors in names, as Allan for 
Allen, Graig for Greig, in 1333 ; in names of places, 
as Stathaver instead of Strathaven, in Geordie 573, 
and Lannarkshire instead of Lanarkshire, etc. 

Omission of JVumbers, — as 250, 473, 515; also, 
488, 489, 503, 505, 521, 565, 744, 767, 1332, etc. etc. 

Carelessness. — Sea Bird 847^^, and Yashti 901, 
among the bulls, should be recorded among the 
females. Robert Bruce 314 and 808 are the same 
animal; as are also, in all probability, John Gilpiu 
652 and 653; Robert Burns 810 and 811; Thomas 
Hamlin 888 and 889 ; Belle 256 and 899 ; Bonnie 
Jean 289 and 969 ; Lady Ayr 523 and 1394 ; Maggie 
1319 and 1521, etc. etc. 

Pride of Geneva is entered among bulls. No. 779, 
and also among the cows. No. 1739. 

Lady Bruce 1397 has no pedigree given what- 
soever. The same remark applies to Lady Prentice 
124, and others. 

Lack of Editorial Supemsion. — Lady of the 
Lake, in Prince Arthur 783, was calved same year 
as her granddam. 

Star of the North 876i calved May 7, 1866; 
dam, Duchess 1090. 



ERRORS OF HERD BOOK. 189 

Lanark 670 calved March 24, 1866, dam, Duch 
ess 1090. 

How could Victor 904 be bred by Thonias Dawes 
& Son, Laclune, P. Q., when her dam was a thor- 
oughbred cow in Scotland ? 

Tarn o' Shanter, in Buttercup 970, was imported 
from New Brunswick, not from Scotland. 

Dew Drop 338 and Dew Drop 1062 are the same 
animal, with a difference of ten da3^s in ])irth. 

Heather Bell 1267 and 1268 are the same ani- 
mal. In one entry the dam Florence is by an im- 
ported bull, in the second entry she is imported. 

Spotty (148) in Juno 1366 is not by McKenzie, 
imported. 

Maggie Morton 1528 and EflSe Morton 364 have 
same parents, — calved in 1868, one in February, 
the other in January. 

Sailor 835 is credited with Kelso 1385 for a 
mother. Kelso was calved 1870 ; Sailor the same 
year. 

Medora 2d 1574 was calved in July on board 
ship; her dam Medora 1573 was imported in June, 
1870. 

Ayrshire Mary 864 could not be " bred by Mr. Rod- 
den," when sired by a bull in Scotland. 

In some cases we have very serious errors. For 
example : John o' Groat, dam and sire both imported 
by R. S. Colt, as we are informed under Jock 643. 
Under St. Andrew 874 the sire is said to have been 
imported by Capt. Nj'e. Under Young America 925 
the dam comes from an imported bull and cow, im- 



190 ERRORS OF HERD BOOK. 

ported by Capt. Nye. In still another place, under 
Faii'ie 1153, we have an entirely different account. 
Under Kate 1369 John o' Groat is said to be " im- 
ported." Under Lady Geraldine 1416 this name 
again appears. 

Another class of errors is when the same cow has 
two calves at periods much closer together than 
usual. For instance : Lady Mary 536 and Sir Colin 
Jr. 6S were both calved by Heather Bell 8G, — the 
one in March, the other in April, 1860. They are 
recorded as half-sisters. 

Cornelia 35, Belle 256, Belle 899, Logan 45, were 
all born from Heather Bell between April 8 and Feb- 
ruary 14, 1862. 

Jessie 6th 497 and Dick 147 were also born of 
different fathers, same mothers, and yet within ^ve 
days of each other. 

Suegat 363 and Flora 386 are hardly better off. 

Cowslip 2d, Lassie, and Cowslip 3d were all born 
from the same mother but different fathers, in the 
same year, 1864. 

Highland Lassie 2d and Daddy Auld were born 
w^ithin a month of each other, but had the same 
father. Peverel and Daisie afford another instance, 
as well as Flora Temple and Rosa, Highland Mary 
and Queen Mary (possibly twins). Lady Gowan and 
Kilburn, and others. 

In truth, the errors in this Herd Book are too nu- 
merous to mention. We do not think a half-dozen 
pages can be selected from Volume HI which shall 
be entirely free from error. Opening at random, we 



SIGXIFICANCE OF PEDIGREE. 191 

examine page 72 : but one correctly recorded ped- 
igree. (Sea Bird 847 J is a heifer.) The following 
page is no better, nor is page 75 an improvement. 
Page 76, again, contains six poor to one good pedi- 
gree, etc. etc. Are the cows any better recorded 
in this volume? We examine page 110, and do not 
find a single perfect pedigree. Page 111 is scarcely 
better : but one pedigree, outside of the imported 
animals, that can be pronounced good. A little 
search shows page 136 without a single perfect ped- 
igree, and we find many others with but one each; 
and not yet have we found one perfect page in this 
volume.^ 

Having now briefly noticed the deficiencies of the 
American and Canadian Ayrshire Herd Book, a few 
reflections concerning the significance of pedigree 
may be in place. 

A pedigree is more or less complete according as 
the animals are traced backward through several 
generations, with or without omission of any of the 
ancestry. If we know the earlier parents, and are 
unable to trace the connective link that ties them in 
relationship to the animal under consideration, then 
the missinof links are so much out of our knowledo-e of 
the animal ; we come just so far short of acquaintance 
with the antecedents of our animal. The importance 
of knowledge of the antecedents of animals from 
which we desire a succession, depends on the circum- 
stance, in great part, that all animals are what they 

1 Since these strictures were penned, the authors of the pr -seni book have in- 
augurated, at the request of breeders, the "Xorih American Ayrshire Register," 
which is already far advanced on an apparently successful course. 



192 INFLUENCE OF REMOTE ANCESTRY. 

are in form, in mind, in capacity for useful services 
to man, because particular individuals rather than 
others are related to them. The mating of male and 
female not only ensures offspring, but offspring im- 
pressed with the individual stamp of the parentage, 
more or less disguised. A change of mating is fol- 
lowed by a clianged character of the fruit, and each 
parent contributes to form the general mould in 
which the offspring is cast. 

The influence of near ancestry is commonly more 
obvious than of ancestry lying at three or four or a 
dozen removes. Peculiarities we are apt to ascribe 
to the moulding force of near kindred ; but we should 
not forget that thi^ moulding force passes from gen- 
eration to generation, and that the animal before us is 
the outcome of successive steps, of which neither the 
sequence, nor the character, could have been differ- 
ent without occasioning an animal different in some 
particulars. 

Improvement is not readily fixed in a family by 
two or three or a half-dozen successive judicious 
matings. No existing breed of cattle, of marked 
value, is ' less than a hundred years old, though 
it is a little less time since the value of the stock 
became widely recognized and the record of marked 
improvement begins. We know what value is 
attached to Short-horn cattle whose lineage can 
be traced to famous animals living in the latter 
half of the last century. The best Devons descend 
from animals of local fame living in the early part of 
the present century. The fountain-head of the breed 



PAST AS INFLUENCING PRESENT. 193 

was with one family, the Quartlys, who gave them 
reputation, and who have kept the lead since; and 
in 1850 two neighbors had kept up this breed in their 
families for more than a hundred years.^ A large 
number of the Devon breed in America have traceable 
lineage to well-known animals, prize-takers wherever 
shown. The history of this stock bespeaks the value 
of antiquity of pedigree, but it is the same with every 
breed that has had as full opportunities of develop- 
ment. Commonly the most valued Ayrshires in Scot- 
land have most length of traceable pedigree. It is 
not always the last mating, but often a mating sev- 
eral removes back, that the Scotch breeders refer to ; 
and he who remembers this and subsequent matings, 
is likely to be among the winners at the fairs so 
much in favor with them ; and if one looks over the 
premium lists for many years, the chances are he 
will find that of the careful breeders, the oldest wiu 
most frequently when the competition lies between 
animals bred by the owners. 

These statements and considerations are calculated 
to impress upon us, appreciation of the importance of 
a knowledge of pedigree. It matters little whether 
we have a mixed breed, common cattle, or the thor- 
ough-bred. The same need of regarding the ances- 
try exists. If we would have much assurance of 
what nature of cattle we may have from our breed- 
ing herd ten years hence, we require to know much 
of the ancestry of the animals that formed the herd 
for the ten years past. For we rely on the past, with 

2 Jour. R. A. S. of Eng. 1850, p. 681. 



194 IMPORTANCE OF PEDIGREE. 

the present, to guide us to the future. To desire to 
build upon the present alone, regardless of the past, 
is as wise as it would be for the architect to build his 
stone house without attending to the nature of the 
foundation upon wdiich it is placed. 

We think the lack of knowledge of the ancestry 
of choice' animals imported from abroad, occasions 
the frequent observation, that their progeny is inferior 
to themselves. The young, with which the}^ often 
come laden, may be superior to the mother, and not 
uncommonly are of fine quality, but the produce of 
the American breeding is a disappointment. The 
valuable imported animal is thus shorn of a part 
of his value when put into strangers' hands. It is 
therefore rarely the case that the much-praisod for- 
eign animal quite fulfils expectations, when moved 
from his native neighborhood and put to breeding. 
At home, acquaintance with its pedigree, the animals 
that enter into it, with their merits, defects, and 
tendency to the cropping out of particular traits, is 
put to practical use. 

To realize, in its fulness, the idea of a pedigree, 
would be to bring into array before us the living 
animals, and sun-portraits of the deceased ancestry. 
To realize the idea of a Herd Book in its fulness, 
would require that there be introduced in the volume 
the sun-portrait of every animal named ; and the 
naming of all animals without any omission for many 
generations. It is well to carry this ideal in our 
minds, and, rejecting what is manifestly impractica- 
ble, realize all we can. 



IMPORTED PRIZE AYRSHIRES. 



Pkize-Taking in Scotland a GrABANTEE of Authenticity of Breed. 



Abbott 's 


Alison, 


Elsie, 


Viola, 




Darling, 


Lilias, 


Yellow-haired Laddie. 


Allan's 


Barbara Allan, 
Belle of Straven 


Boydstone, 


Conquer, 


Brodie's 


Lady Douglas, 


Lady Kilburnie 




Gibb's 


Annie, 


Lily 2d, 


Princess Alice, 




Blooming Daisy, 


, Medora, 


Princess Royal, 




Clarinda, 


May Morn, 


Park 2d, 




Derby, 


Mny Belle, 


Rossie, 




Heather Belle, 


Miss Meikle, 






Heather Bloom, 


Mars, 






Lady Avondale. 






Oibson's 


Edith. 






Hu'ifferford, Brodi 








4- (?o.'« 


Ayrshire Lass, 


Lady Ayr, 


Red Rose. 


Logan'8 


Greig. 






Morgan's 


Adino, 


Georgie, 


Model of Perfect on. 




Annie, 


Babble Simpson 


1, Sea Bird. 


miler'8 


Daisy, 


Favorite. 




Paterson's 


Beauty, 


Lord Raglan, 


Geordie. 


Perkhmn's 


Highland Maid, 


Sally, 


Village Belle. 


Peters' 


Brenda, 


Jean Armour, 


Queen 2d, 




Duchess 2d, 


King Coil, 


Rosa, 




Harold (formerly Merryton 3d, 


Young Merryton 2d. 




Dr. Hornbook), 






Sturtevant's 


Domine, 


'eos, 


Mona, 




DrusiUa, 


Glengarry, 


Ops, 




Edna, 


Mains, 


Selena. 


Thompson's 


Annie, 


Duchess, 


Rassie 2d, 




Crown Prince, 


Highland Chief, Rassie 3d, 




Diamond. 






Whitney's 


Barrochan Maid, 


, Flora, 


Nettie, 




Bessie Belle, 


Jock, 


Rassie, 




Bonnie Lassie. 






Walcott ^ CampbeWt 


( Lady Clyde, 
Lady Glasgow. 


Rob Roy, 


White Lily, 



1 This list includes animals imported in dam from prize-taking parents. Prob- 
ably a large pnjportion of imported Ayrshires have taken prizes at some of the 
numerous Scotch fairs. 



WOOD-CUTS OF IMPORTED ANIMALS. 



Although the ordinary wood-cut of this aiiimtd 
usually conceals defective parts, and brings into 
undue prominence those forms which are deemed 
desirable, jot a stud}^ of these pictures l)rings to 
the mind an accurate idea of the shapes considered 
Ayrshire, by the artist at least, and a series of the 
same artist's pictures are accurate enough to be com- 
parable with each other. The distribution of color is 
accurate, and this is something. These figures, then, 
if wooden in their look, and showing the animal in 
the best position, and under the most favorable cir- 
cumstances, and if even exaggerated in parts, are of 
assistance to the breeder who brings to his work the 
preparation of study and reflection. 

The following table of cuts of imported animals, 
although far from complete, yet may be of service. 

Albert. Aj?. of Mass. 1861, p. 21. 

Ayr. Trans. N. Y. Ag. Soc. 1849, p. 84. 

Baldy. Trans. N. Y. Acj. Soc. 1867, Part I, p. 35. Trans. Yt. Dai- 
ryman's Association, 1869-70. 

Barrochan 31aid. A. H. B. p. 89. Trans. Yt. Dairyman's Associ- 
ation, 1870-1. 

Bonnie Lassie. A. H. B. p. IGO. 

Cliampion. Connt. Gent., Sept. 12, 1872. 

Cock-sey. Count. Gent., Oct, 3, 1873. 

Daisy. Count. Gent , Nov. 14, 1«72. 

Dandy. Trans. N. Y. Ag. Soc. 1849, p. 86. 



WOOD-CUTS. 197 

Flora. Count, Gent , June 11, 1874. 
Geordie. Farmer's Lib. ii, 385. 
Georyie. Ag. of Mass. 1873-4. Ag. of Me. 1873. 
Ilahbie Simpson. A. H. B. p. 41. * 
Harold. Dept. Ag. Kept. 1863, p. 194. 
•Handsome J^ell Trans. N. Y. Ag. Soc. 1868, p. 182. 
Jean Armour. Ag. of Me. 1862, p. 61. 
Jessie. Ag. of Mass. 1861, p. 15. 
Jock. A. H. B., bet. Vols. II and III. 
Lady Ayr. Trans. K. Y. Ag. Soc. 1860, p. 143. 
Lady Kilbirnie. Trans. Vt. Dairyman's Association, 1871-2. 
Mars. A. H. B. p. 56. 
Medora. A. H. B. p. 177. 
Miss Miller. Dept. Ag. Rept. 1863, p. 196. 

Model of Perfection. Trans. Vt. Dairyman's Association, 1871-2. 
A. H. B. p. 181. 
Netty. 

Robbie Burns. A. H. B. p. 67. 
Rosie. 

Rossie. A. H. B. p. 204. 

Tibbie. Trans. Vt. Dairyman's Association, 1869-70. 
Village Maid. Count. Gent., June 19, 1873. 



PEDIGREES OE IMPORTED ANIMALS. 



(heliotype. ) 
PRIDE OF THE HILLS. 

Calved May 7, 1871. Owned by John S. Holden, 
Belleville, Ont. 

Imported in dam Barrochan Maid by N. S. Whit- 
ney, Montreal, P. Q., in September, 1870. 

Barrochan Maid was bred by J. Holme, Japstone, 
Neilston, Scotland. 

She gained the Silver Challenge Cup, valued at 
£25, at Stirling, open to all Scotland, as the best 
Ayrshire, and the first prize at Kilbride, and Silver 
Medal for the best cow of all the prize cows. 

(heliotype. photograph of a photograph.) 
LADY KILBIRNIE. 
Owned by Sturtevant Bros., S. Framingham, Mass. 
Bred by Robert Orr, Kilbirnie, Scotland ; imported 
by James Brodie, Rural Hill, N. Y., in May, 1871. 

GEORGIE. 

Calved spring of 1866. 

Owned by Sturtevant Bros., S. Framingham, Mass. 
Bred by James Wilson, Boghall, Houston, Ren- 
frewshire, Scotland. 



200 PEDIGREES OF ILLUSTRATED ANIMALS. 

Imported by J. N. Morgan, Ogclensburg, N. Y., 
in April, 1871. 

Georgie, when a two-year-old, was first at Hous- 
ton ; likewise gained medal for best cow in the yard, 
beating Barrochan Maid. When four, gained first 
prize at Houston, likewise medal for best cow in 
the yard, and at Renfrewshire County Show, she 
was again first, again beating Barrochan Maid. 

MODEL OF PERFECTIOK 

Calved in spring of 1865. 

Bred hy Robert Wilson, Kilbarchan, Scotland. 

Imported by J. H. Morgan, Ogdensburg, N. Y., 
in July, 1870. 

Owned by Sturtevant Bros., South Framingham, 
Mass. 

In 1869, after calving, she carried two first prizes 
at Glasgow, amounting to £20, and a silver medal ; 
likewise carried East Kilbride, first prize, and when 
nearly three months calved, was third at Highland 
Society. Before calving she was second at May- 
hill, first at Barrhead, and first at Hamilton. The 
previous year, when three years old, she stood sec- 
ond at Glasgow for cows of any age ; at East Kil- 
bride she stood first as a three-years-old in milk, 
etc. etc. 




Ji^i 



APPENDIX. 



MILK: 

Its FoBMATioy and Peculiabities, 

TTITH ESPECIAL REFEKE>'CE TO 

THE AYRSHIRE, JERSEY, AND DUTCH COW. 

BY 

E. LEWIS STURTEVAXT, l^L D, 



AYRSHIRE, JERSEY, AND DUTCH MILKS 

THEIR FORMATION AND PECULIARITIES. 



The philosophy of breeding teaches that every 
observed effect must have been preceded by an ade- 
quate cause, and that iutelligeiice and skilled ob- 
servation may enable our reason to trace out the 
sequences which connect the one with the other with 
such exactitude as is permissible to our knowledge. 
It also teaches that inheritance is a form of force as 
imiform in its action, and as invariable, as is the force 
of gravity. Like gravity, its action is modified and 
interfered with by opposing forces, which disguise 
oftentimes its phenomena. As gravity acts alike on 
the feather and the bullet, so does inheritance act 
alike on all animals. In vitality we have such a 
complexity of phenomena, that a right interpretation 
is oftentimes difficult, if not impossible ; yet the 
grand law of inheritance, the transmissal of qualities 
possessed by ancestors, may be disguised in indi- 
viduals, but cannot be denied to the race. 

It is to this universal law of inheritance, as modi- 
fied by other laws, — the resultant of whose forces is 
the animal form , — that we are to seek the explana- 
tion of the variations that occur between members of 
the same species, breed, families, and individuals. 



204 INHERITANCE. 

Those features of aiiiraal form that are readily 
cognizable, are usually more changed through the 
breeder's art, than other features which are not so 
readily noted. Consequently, the grazing breeds 
have been brought to a greater uniformity and per- 
fection, than have the dairy breeds, as the changes 
to be desired have been more clearly indicated in 
the beginning, and recognized in the achievement. 
Changes in the dairy breeds are to be understand- 
iugly brought about by breeders and farmers, who 
have a practical belief in the universality of law, — 
that inheritance of form is not more important in 
modifying the shape of body than it is in determining 
the product from the animal. 

Whether a cow's milk is better fitted for the mak- 
ing of butter or cheese, or for any other purpose, is 
largely determined by inheritance ; as is also the 
amount she will give, the manner in which she will 
give it, the economy with which she will produce it 
from her food, and the effect of the production upon 
the health of the animal. 

Milk is the product of the mammary gland, and is 
a fluid intended for the nourishment of the infant 
animal. It contains, therefore, all the elements 
needed for development and growth, and, chemi- 
cally, is thus a perfect food. 

The milk-glands, whose mammae or teats furnish 
the name to the class Mammalia of naturalists, are 
four in number, in the cow, and, united by envelop- 
ing tissues, form the vessel called the udder. This 
organ occupies the posterior portion of the abdomen, 



UDDER GLANDS. 205 

bounded laterally by the thighs, and varies somewhat 
in shape, according to the breed or individual dif- 
ference. 

In the Ayrshire cow the glands of the udder are 
flattened, and held close to the body by a fibrous, and 
in part elastic tissue. The teats are small, cylindri- 
cal, and set wide apart. The teats are prolongation 
of the gland structure, in order to form an outlet for 
the secretion. As the gland is flattened, the affinity 
seemingly required by structure is, that the teat 
should be rather short and flattened, that is, cylindri- 
cal rather than cone-shaped. In the Jersey breed 
the glands of the udder are pointed and the teats 
are cone-shaped. They partake in form of the elon- 
gation of the gland. The glands are not held as 
close to the body as in the Ayrshire, but are pendent. 
The glands are seldom of equal size, the anterior ones 
often displaying a tendency towards extreme diminu- 
tion, and the teats hang closely together. The Ameri- 
can Holstein cattle — those large black and white cat- 
tle from Holland — have an elongated udder. There 
seems a hereditary want of tone in the tissues, as it 
is usually quite pendent. The glands are elongated, 
and in turn the teats are elongated cones. 

The outer covering of the udder is composed of 
skin similar to that covering the body, but more thin 
and pliable, and is covered more or less with a fine 
hair of considerable length. Its interior structure 
comprises areolar tissue, and white fibrous and yel- 
low fibrous tissue, which not only form septa between 
the glands, and connect the lobes, but also envelop 



206 UDDER GLANDS. 

the glands, holding them in position, and, by their 
elasticity and firmness, acting an important part in an 
organ subject to such violent changes of size. Fatty 
tissue occurs near the surface of the glands, and 
between their interstices, to a greater or less extent ; 
and in the virgin heifer largely determines the form 
and size of the bag. 

The teats, usually projecting slightly forward in 
the heifer, are likewise covered with a skin similar to 
that of the udder, but uncovered with hair, pliant, 
flexible, and creased. Their number corresponds to 
that of the glands, and they are interesting as form- 
ing the outlet for the secretion, as well as their 
mechanical adaptation to the needs of the calf. Their 
structure is an areolar and fibrous tissue beneath the 
skin, which, by its elasticity, closes the outlet and 
prevents the escape of the milk. Sebaceous glands 
are present, particularly at the base, and their 
secretion renders the surface soft, and- less subject 
to injury. 

The gland portion consists of ducts, reservoirs, 
glandules, and connective matter. The reservoirs 
are situated mostly at the periphery and apex of the 
gland, and more particularly adjacent to the sides 
covered by the skin of the animal. It is the reser- 
voirs which cause the lobulated feel of the surface 
of the udder, in large part, and they serve to enclose 
the secreting surface, which principally occupies the 
centre. The glandules or vesicles, in their arrange- 
ment, form groups, and each group has its duct, 
which connects with the ducts from other groups. 



HISTOLOGY. 207 

and thus the secretion is passed towards the main 
ducts, which serve to store and transmit what they 
receive. There is this peculiarity about the lactif- 
erous ducts : they are not strictly uniform in size 
throughout, nor do they lessen or increase in size by 
regular gradation, but, slightly contracted at their 
inlet and outlet, have a bulge between, — thus, in 
form, a series of saccular cavities. The ducts and 
reservoirs are thus, in one sense, the same. The 
constricted portion of the reservoirs is formed of 
elastic tissue, which underlies the mucous mem- 
brane of the ducts. Thus, by the retardation of the 
milk, as it passes from the vesicles, where it is man- 
ufactured, towards the teat, its outlet, the pressure 
of the accumulated quantity is equalized to a cer- 
tain extent throughout the gland. These ducts and 
pouches are lined by a vascular mucous membrane. 
On the exposed surface of the mucous membrane is 
a thin covering of tessellated epithelium to defend it 
from injury. As we reach the coecal extremity of 
the system we are describing, we observe the epi- 
thelium changing its character on the edge of the 
glandules or vesicles. The vesicle itself is lined 
with cells, which differ in size. These cells are the 
secreting portion of the gland, and by their own 
increase and casting off are themselves the morpho- 
logical portion of the milk, the fat globule. These 
acini are surrounded by a net-work of capillaries, 
which form a rete or net on their surface, and furnish 
the blood for the use of these organs. Under the 
stimulus of abundant supply of force from this blood, 



208 FORMATION OF MILK GLOBULE. 

these cells grow, and by a species of budding or pro- 
liferation, accompanied, it may be, by a species of 
fatty degeneration in their contents, the old cell is 
cast off to appear as the milk globule, while the new 
cell takes its place. 

The milk globule is consequently formed from the 
animal ; nay more, was, up to the moment of sepa- 
ration, a portion of the animal, subject to whatever 
changes may have been impressed upon it by its 
position, and formed through, and subject to, what- 
soever changes may have affected it through its rela- 
tion with the animal, as those arising from inheri- 
tance and environment. There is this difference, 
however, between these cells and the milk globule : 
In the one case, a portion of the animal, they are 
subject to changes impressed by the animal ; in the 
other case, free from the animal, simply stored in 
the udder, they can receive none of these changes ; 
they are as independent of their parent cells as 
when they are placed in the milk-pail. 

According to Striker, fat globules may be detected 
in the acini of women who have died from puerperal 
fever. From careful observations on the acini from 
the gland of the cow's udder, we have been unable 
to detect separate fat globules in any one instance. 
We can say, however, with considerable confidence, 
that the cells from the acini, when detached, can in 
nowise be distinguished from the globule of milk 
from the same udder. 

We will now allude to the uniformity of the plan 
observed in nature, the production of different re- 



STRUCTURAL AFFINITIES. 209 

salts, rather by modifying parts already formed than 
by creating anew. 

The mucous membranes may be considered as in- 
ternal prolongations of the skin. The cells of the 
cuticle of the skin are colorless and flattened, often 
wrinkled and folded, and correspond to the pave- 
ment or tessellated epithelium of the mucous mem- 
brane. Subjacent to the epithelium or epidermis, 
there occurs a structureless basement membrane, 
which can rarely be demonstrated on account of its 
extreme tenuity. The third layer of the mucous 
membrane, corresponding to the cutis vera of the 
skin, is also composed of areolar and elastic tissues, 
and in both is highly vascular, and furnished with 
papillce or villi. These three structures in both are 
supported by a layer of lax tissue, in which the 
areolce frequently contain fat. 

Glands themselves are of an epithelial nature, and 
are but adjuncts of the skin. As Virchow explains 
it, an epithelial cell begins to divide, and goes on 
dividing again and again, until by degrees a little 
process composed of cells grows inward, and spread- 
ing out laterally gives rise to the development of 
a gland, which thus straightway constitutes a body 
continuous with layers of cells originally external. 
Thus arise the glands of the surface of the body, the 
sudoriferous and sebaceous glands of the skin, and 
the mammary gland. 

If, then, we could unravel the milk glands, so as to 
present the interior surface flat, but little change ex- 
cept that of adaptation would be required to identify 
10* 



210 MILK. 

tlieir structure with that of the skin. This is an im- 
portant observation, as indicating the simplicity of 
method by which the purposes of nature are accom- 
plished ; and as a corollary to this simplicity, the 
effect of any agency, whether external or otherwise, 
on an animal, cannot be limited in its effect to one 
part onl}^, but its influences must be more or less 
general in their nature. 

We are now prepared to examine more particularly 
into the structure and reactions of milk, as we have 
seen that, through its method of formation, these 
must be influenced largely .by the structure of the 
animal from which it is obtained. 

Milk is one of the animal fluids which contains a 
morphological element, which in the form of mj^riads 
of minute globules of mixed fats, enclosed each in an 
enveloping substance, floats at will in a fluid com- 
posed of sugar of milk, caseine, etc., in solution. 
In this paper we shall consider only this globule, 
from which the milk derives its color and capacity, 
and wdiich has sufficiency of form and character to be 
influenced by variation in breed and environment, 
and to influence itself in turn the character of those 
important dairy products, butter and cheese. 

These globules are of varying size, some so small 
as to appear as granules under a magnifying power 
of 800 diameters, others occasionally attaining a size 
of 1-1500 of an inch. The small globules, for an 
increased power has invariably defined them as such, 
I shall for convenience term granules. As 1-27000 
inch is, with my micrometer, a convenient division, 



MILK GLOBULE. 211 

I shall speak of all globules less than this figure as 
granules, and all above as globules. Every sample 
of milk I have yet examined has shown these gran- 
ules,^ yet in some milks much more abundant than 
in others. In the skim- milk the granule has always 
been readily found, even in those milks where it was 
nearly absent in the cream. These globules being 
composed of various ftits, surrounded by a pellicle, 
are intimately mixed with the milk as it comes from 
the cow ; but their position soon becomes changed as 
they come under the influence of gravity, and they 
rise to the surface of the milk to form cream. As 
the weight to the covering of the fat globules, which 
is heavier than water, increases proportionately to 
the volume of fat as the sphere is diminished in 
diameter, the various globules show difierence in 
physical action. When the weight of the covering 
is just or nearly sufficient to balance the low specific 
gravity of the fats, the globules remain nearly sta- 
tionary in the fluid ; when, however, the globule is 
large, the specific gravity of the mass is so much 
less than that of the fluid in which it occurs that it 
speedily reaches the surface. It therefore follows 
that the upper layer of the cream is composed of 
larger globules than the lower layer; or, giving 
expression to a general fact, the further you go from 
the surface of milk which has been at rest, the 
smaller the milk globule. 

1 That my conclusions may not seem to have been derived without study, I 
•wish to say h-re that January 21, 1873. I found recorded in my note-book consid- 
erations involving the recognition of 9o23 milk globules; and since that date 
many additional observationa have been made. E. L. 8., October 15, 1874. 



212 MILK GLOBULE AS AFFECTED BY GRAVITY. 

Experiment I. 

Three drops of milk were taken from a vessel con- 
taining milk which had been undisturbed for fourteen 
hours : ^ — 

1st drop. Top layer cream Average size of globule, 6120". 

2d " Lower layer cream Average size of globule, 6640". 

3d ** Six inches below surface Average size of globule, 8260". 

Should the globules which occur at these different 
depths be churned, it would be found that the differ- 
ent layers would require a greater or less exposure 
to the churning action to produce butter, and the 
batter would vary somewhat in quality in each churn- 
ing. This may be readily verified by skimming a 
vessel of milk at intervals, and churning the cream 
of each skimming by itself. 

The process of churning consists in breaking the 
covering of the milk globule and collecting the re- 
leased fat into lumps. This breakage seems usually 
to occur through friction ; and the ease with which 
it occurs is determined in part by the toughness 
of the investment, and in part by the size of the 
globules. 

In general, the time required for churning milk or 
cream from the same breed, into butter, has a close 
relation to the size of the globule. 

Experiment II. 

Three Jersey cows, on similar feed, yielding same 
amount of milk. The milk of the same milking, set 

The sign " signifies ths of an inch To illustrate : these figures are to be 
read 1.6120th of an inch, l-6640th of an inch, etc. 



GLOBULE VERSUS CHURNING. 213 

on the same shelf, and the cream churned as nearly 
as possible at the same shne, by stirring in a pitcher 
with a spoon : — 

Name of Cow. Average size of globule. Time of churning. 

Desdemona 4440" 13 minutes. 

Gazelle 5260" 30 

Beatrice 5520" 34 " 

Experiment III. 

The milk, except when otherwise stated, was in 
this experiment fresh from the cow, and cooled to 
60^ by immersing the Florence flask, used as a 
churn, in cold water : — 

Average size of globule. Time churned. Butter firet showed. 

5680" (cream) 3 minutes — 

5940" 8 " 5 minutes. 

67G8" 25 " 15 *' 

8252" (churned with egg-beater) . .50 " 36 " 

8320' 60 " 

Having established the fact that the size of the 
globules determine some of the reactions in the 
churn, we will consider the effect of churning milk 
containing globules of widely different sizes. When- 
ever such trials have been made and the results care- 
fully noted, I have found that the larger globules 
become divested of their covering first ; and often- 
times, 1 suspect, being overchurned, hinder the same 
process going on with the same facility for the rup- 
turing of the smaller globules. The overchurniug 
of butter destroys the grain, or the natural form in 
which the butter is contained in its investing cover- 
ing, and presshig out the oleine, as I conjecture, 
furnishes to the fluid this oil in emulsion, which 



214 GLOBULE VERSUS CHURNING. 

decreases the friction to which the globules are sub- 
jected in the process of separating butter. The but- 
ter product is thus, theoretically at least, diminished, 
and its churninof retarded. 



o 



Experiment IY. 

Carefully measured 16 fluid ounces of milk fresh 
from the cow and cooled to 60*^. After twenty min- 
utes' churning, the butter was collected by straining 
the fluid through fine linen. The amount, 57 grains, 
or a proportion of one pound of butter to about 60 
quarts of milk. The next day churned the butter- 
milk. After an hour and a quarter's agitation, 211 
grains of butter were collected. 

This milk threw up twelve per cent of cream, and 
was therefore of good average quality, as was also 
indicated by the butter proportion of one pound of 
butter to about thirteen quarts of milk. 

We must seek an explanation of this experiment 
in the physical reaction of the globules. 

Average of ten measurements of the globules oc- 
curring in a line 1-100 inch in length : — 

Top layer of Cream. Lower layer of Cream. 

6345" 8180" 

6300" 6390" 

6255" 8505" 

6480" 8100" 

6010" 7155" 

The granules in the lower layer were very numer- 
ous, but not considered in forming our averages. 

The impression gained on observing this milk 
microscopically was a great variation in sizes of 



GLOBULE AS AFFECTED BY CALVING. 215 

globules, so much so as to suggest a division into 
two classes, as if two different globuled milks had 
been mixed. 

If the measurement of 100 globules of the cream 
may be taken as giving an indication of an average, 
we had 24 globules larger than 6750'% and 76 
globules of that size and smaller, — a proportion of 
about 1 to 3. The proportion of butter in the re- 
sults of the two churnings was about 1 to 3 J, a cor- 
respondence sufficiently close to be suggestive, and, 
taken in consideration along with the microscopic 
investigation of the butter-milk, offers the explana- 
tion that the larger globules principally furnished 
the butter of the first churning, while the smaller 
globules were the principal factors in producing the 
butter in the second churning. 

The experiment can be verified in a very simple 
way by shaking some milk in a clean white glass 
bottle. After a short time specks of butter will be 
seen adhering to the glass, the product of the break- 
ing of the large globules, while it may be a long 
time before the butter will appear in the ordinary 
acceptance of practice. 

Another consideration in the study of the globule 
is the effect of the distance of the cow from calving, 
on the size. As a constant result with me, the fur- 
ther from calving the smaller the globule, and I 
think the more uniform the sizes. 

Experiment Y. 

The milk of the same cow at various periods from 
calvins: : — 



216 GLOBULE AS AFFECTED BY CALVING. 

Days from calving. . . .IJ Average size of globule 4400" 

" ....3i " " " ....4666" 

" " " ....33 " " «' ....6000" 

Experiment VI. 

Three cows of the same herd, and under the same 
treatment. The . trial was made with miliv of the 
same milliing, treated alike : — 

No. 1. Days from calving, 15. Average size of globules, 4440" 
•' 2, " " 27. " " " 5260" 

" 3. '• '* 40. " " " 5320" 

No. 3 had a great uniformity of globule, and very 
few granules. Except for the granules, No. 1 had 
been as uniform. That the "feed" did not probably 
affect the experiment unfavorably in this case, I give 
below not only the food but the proportion of butter 
to milk. 

Butter to Milk. 
No. 1. Pasture and i qt. oil meal, about 2 or 3 qts, shorts, 1 lb. 23.23 lbs. 
*' 2. Pasture and 3 qts. oil meal, 3 qts. shorts, Iqt. oats, 1 " 23.27 " 
" 3. Pasture and ^ qt. oil meal, about 2 to 3 qts. shorts, 1 " 17.77 " 

Experiment VII. 

Milk of different cows, but of the same breed. 
Measurements taken at different times, and under 
varying conditions of food, etc. The sequences are 
not therefore as regular as in the Experiments V 
and VI. 



Days from calving, 1^ 4935" 

3i 4718' 

" " 13 5580" 

" 33 6384" 

" 63 5400" 

" " 135 6040" 

" * 375 6339" 



^GLOBULE VEESUS GRAIN OF BUTTER. 217 

By including some measurements which were taken 
from the lower layer of cream, and not incorporated 
in the above table, we have additional illustration. 

Days from calving, 1^. . . . , 4580" 

" " 33 6200" 

** " 69 6750" 

" " 135 6720" 

" 375 7660" 

The size and appearance of these globules is varied, 
as I believe, by the feed of the cow, and certainly, 
to a considerable extent, by her condition. That 
their size has a connection with the grain of thel)ut- 
ter, it is in the power of any one to convince himself 
by direct experiment. The larger-globuled breeds 
furnish butter of a stronger grain than do the smaller- 
globuled breeds, and the first rising from the milk- 
pan yields also a stronger-grained butter than does 
the succeeding risings. 

When a cow gets out of condition she oftentimes 
falls away in her milk very rapidly, and a microscopic 
examination of her milk may show the presence of 
colostrum corpuscles. In order to understand the 
signification of this fact, it is necessary to know what 
colostrum is. 

Writers upon milk have made statements of wide 
discrepancy. Dr. Bird^ states that the colostrum of 
the cow is yellow, mucilaginous, and occasionally 
mixed with blood ; it contains but mere traces of 
butter or other fat, and appears to contain albumen 
as one of its ingredients. This secretion does not 

3 Cooper, Anat. of the Breast, p. 124. 



218 COLOSTRUM. 

turn sour like milk, but readily putrefies. According 
to Stiptriau, Luiscius, and Boudt,'* however, the 
colostrum from the cow yields 11.7 per cent of cream, 
3 of butter, and 18.75 of cheese. Thomson^ states 
that colostrum when churned gives a very yellow but- 
ter, which, when heated, emits a smell simila.r to the 
white of an egg. Heine and Chevalier^ give 15.1 
per cent of casein, 2.6 of butter, and 2.0 of mucus. 
According to Lehman,"' the colostrum is richer in fat 
than the corresponding milk. In the analysis by 
Boussingault,*^ mention is made of 3.6 per cent of 
sugar of milk, — a substance entirely unmentioned 
by Heine and Chevalier, and the other authorities 
we have quoted above. 

According to Beale,^ colostrum contains many large 
cells, consisting of an investing membrane filled with 
oil globules resembling those which are floating free 
in the surrounding fluid. Donne ^^ states the colos- 
trum corpuscle to be made up of small granules, 
united together or enclosed in a transparent envelop. 
He says they disappear in ether, and that he traced 
these globules in milk secreted twenty days after par- 
turition. M. Guterbock^^ has also observed these 
compound globules, and says he could detect the 
transparent membrane after the ether had dissolved 
the enclosed granules. M. Mandl ^^ has not been 
able to detect these compound globules, and believes 
them to be made up of agglomerated milk-globules. 



* Cyc, Anat. and Phys. iii, 360. 7 Phys. Chem. ii, 64. 

5 An. Chem. p. 435. a Journ. R. A. S. of Eng. xxiv, 301. 

8 Johnston's Chem. p. 535. » The Microscope in Medicine, p. 267. 

" Cyc. Anat. and Phys. iii, 361. 



COLOSTRUM. 219 

Kollikcr^^ thinks the formation of colostrum the 
introduction to that of milk. He also thinks that the 
colostrum may be the product of a degeneration, and 
thinks that is in part derived from the internal cells 
of the originally solid rudiments, which are removed. 
Virchow^^ states that it is the still coherent globule, 
which results from the fatty degeneration of an 
epithelial cell. According to Eeinhardt^^ they are 
transformations of the epithelial cells of the mam- 
mary ducts, the result of a sort of fatty degeneration 
or regressive metamorphosis, consequent upon the 
peculiar activity of the mammary gland during preg- 
nancy. 

When we consider the physiological formation of 
the milk-globule, as set forth in this paper and else- 
where^^ by the writer, the relations of the colostrum 
corpuscle to the milk will be readily noted. In the 
earlier stages of lactation, and before parturition, the 
process of the casting forth of these milk-cells is 
not perhaps so complete as at a later stage. We 
have at first a tardiness or lack of co-ordination of 
action between the difierent cells ; action stimulated 
by the uterine function is with cells which have been 
for a long time stationary or in partial rest. There- 
fore, through an imperfection of process, groups of 
cells from the same vesicle are forced off in mass be- 
fore they are ready to become milk-globules. When 
lactation commences the whole structure of the udder 

11 Human Histology, ii, 279. 

12 Cellular Pathologjs p. 376. 

13 Carpenter's Himian Phys. p 818. 

1* See the forthcoming Prize Essay of the New York State Ag. Soc. of 1873, 
" Milk." Also, Ag. of Mass. 1873-4, p. 376. 



220 SPECIFIC GRAVITY. 

glands is in a state of wondrous activity. We have 
sucli an excess of action that cells are cast off from 
the vesicles prematurely, and tear off the adjoining 
cetls while contact still exist. The colostrum cor- 
puscle is theoretically but a portion of the lining of 
the milk-vesicle, detached before the cells have 
arrived at the stage of the milk-globule. It is but a 
stage of development of milk-globules. It may be 
caused by excess or defect in nutrition, through any 
cause which may produce an imperfect develop- 
ment of the cells of the acini » Hence, when sick- 
ness overtakes a cow, even at a long period from 
calving, colostrum corpuscles may appear in her 
milk. 

By careful microscopic observation, I have been 
able to detect no difference between the globules 
present in the colostrum and the milk-globule pres- 
ent in the milk. The action of ether, in my hands, 
does not cause the globules to disappear, although it 
may have some action on the granules. I sometimes 
have noticed a change produced, without my being 
able to define exactly what the change was. 

The specific gravity of cream must be subject to 
considerable variation, according as the globules vary 
in size and the thickness of the investing coating. 
As writers have experimented with milk from differ- 
ent breeds of cows, and under different circum- 
stances, it is no wonder that their results are dis- 
cordant, but it is unfortunate that we do not have 
suflicient particulars to enable us to place the reason 
in the right place. 



SPECIFIC GRAVITY OF CREAM. 221 

The specific gravity of cow's milk is said to be 
lighter than milk but denser than water, by Dr. 
Voelcker,^^ who gives the following as the result of 
his trial, and AYillard^^ accepts these results. 

From milk after standing 15 hours . . .1019.4 at 62<5 

" " 4.S " 1012.7 " 62° 

" " " 48 " 1012.9 " 62° 

Letheby, in his Lectures on Food,^^ states the spe- 
cific gravity at 1013, while Berzelius^^ places the 
specific gravity of cream at 1024.4, the figures which 
are accepted by Dr. Golding Bird.^^ L. B. Arnold,^^ 
of Rochester, N. Y., states that cream has the specific 
gravity of 985. 

In my own experiments I have usually found that 
a drop of cream, carefully dropped on rain-water, 
would float. It even floats when dropped into the 
water from a height, so that the force of the impact 
carries the drop below the surface or spreads it on 
the surfiice. In one instance only have I known the 
cream to sink when carefully placed on the surface of 
rain-water. 

Experiment YIII. 

In one carefully-conducted experiment made with 
the cream from the surface of a large ci'eam-jar, 
I found the specific gravity to be 983 at 62° by 
weighing. 

15 journ. R. A. S. of Eng. 1863, pp. 298, 317. 

16 Dairy Husbandry, p. 168. 

17 Ibid. p. 34. 

i« Johnson's Farmers' Enc. pp. 240, 814. 

19 Cooper's Anat. of the Breast, p 119. 

20 Am. Dairyman's Asa. Trans. 1870, p. 160. 



222 SPECIFIC GEAVITY OF CREAM. 



EXPERmENT IX. 

A microscopic investigation would seem to settle 
the question that some cream may be lighter, other 
cream heavier than water. 1 added some miik to 
water in a tall glass tube. The milk all fell rapidly 
to the bottom, in a smoky cloud, leaving the upper 
third of the tube absolutely clear. In half an hour 
the density at the bottom had diffused itself upwards, 
in a regular gradation of opacity, even to the top. 
Upon examining a drop from the surface of the water, 
under the microscope, globules' showed of quite even 
sizes, ranging generally from 6750'' to 4500'' in diam- 
eter. A like examination of the bottom layer scarcely 
showed a globule larger than 9000" in diameter, yet 
two globules were seen as large as 6750". 

Having now considered the formation of milk in 
respect to one of its constituents, and treated the 
subject in a general manner, we are noAV prepared to 
examine into the peculiarities which come of breed 
and are consequent thereto. 

My opportunities have been limited to three breeds, 
— the Ayrshire, the Jersey, and the Dutch, those 
large black and white cattle from Holland, the Amer- 
ican "Holsteins." Althoucrh such differences as are 
to be discussed are probably of universal application, 
yet here my conclusions will be confined to the result 
of my own examinations, which have ]>een fairly 
complete with reference to the Ayrshire and Jersey 
milks, but more limited with the Dutch. 



AYRSHIRE MILK. 223 

The breed of the Ayrshire cow furnishes a globule 
intermediate in size between the Jersey and the 
Dutch. The prominent feature of this milk is the 
numerous granules. 




-X813 

Upon a careful examination of Ayrshire milk, we 
find an indication of a division of the breed into two 
classes, according as they have been bred for butter 
or cheese purposes. When we examine the milk 
which characterizes the type of the two classes, the 
difierences are manifest and the peculiarities are 
readily noted ; but these two types shade into each 
other so imperceptibly and gradually — like two 
separate, overlapping clouds — that the division line 
is obscured. Those cows which appear the nearest 
to such a line may be grouped as a third class. 

The typical butter family of Ayrshires furnishes 
milk possessing a globule scarcely iufeiior to the Jer- 
sey globule in size, yet the sizes are more varied, and 
granules present in abundance. The skim-milk is 
not as blue as Jersey skim-milk on account of the 
presence of the granule. The envel('»p to the globule 
seems tougher than in the Jersey globule, and the 



224 



AYRSHIRE MILK. 



milk takes a somewhat longer time to churn. The 
effect of the acids developed in the milk by keeping 
also appetirs to affect the churning qualities of the 
milk to a less degree. Therefore, although the 
Jersey milk may be skimmed, certainly not later 
than when the milk commences to thicken or " lob- 
ber" at the bottom of the pan, the Ayrshire milk 
should pass considerably beyond this point, and 
develop somewhat more acidity, before the cream is 
removed. 

Experiment X. 

Average size of globules. Cream. Churning. Butter came. 

Ayrshire 4666" 3^ days old. 20 minutes. 

Jersey 5680" Old. 3 " 

Ayrshire 6000" New milk. 25 *' 15 minutes. 

Jersey 5940" " " 8 " 5 

In the new-milk churning, when the globules of 
the two breeds were about of a size, the Jersey milk 
churned much the quicker, probably on account of 
the thinness of the enveloping membrane of the 
globules. In the Jersey cream we also have a sim- 
ilar result, although the globule is smaller than in 
the Ayrshire cream, with which it is compared. 

The butter from the Ayrshire cow is of good tex- 
ture ; is yellow, often a deep yellow, but, as far as 
I have observed, not possessing the peculiar orange 
tinge of the Jersey. 

The typical cheese family of Ayrshires furnishes a 
milk of much smaller globules and more numerous 
granules than the butter type of Ayrshire milk. The 
milk throws up a small percentage of cream, and is 



MILK FOR CHEESE. 225 

specially fitted for the manufacture of cheese, as the 
theoretical essential for the best result in cheese- 
making is, that the butter should be retained in, and 
evenly distributed through the cheese. When cream 
rises, in the ordinary process of manufacture, it does 
not again readily mix with the milk, but much of it 
passes oS in the whey. When, therefore, the milk 
is rich to analysis, but the cream percentage is small, 
on account of the butter-o:lobules beino: too minute 
to rise very rapidly, or at all, through the fluid, then 
we have milk conditioned for the most favorable 
results. I do not question but that, by the means of 
the microscope, milk could be selected which would 
endure reasonable skimming, or that amount of skim- 
ming which could take place in ordinary cheese- 
making, and yet make a richer cheese than another 
selected milk, which might contain fully as much fat, 
and be used unskimmed. 

In order that this statement may be rendered 
clearer, let us see upon what conditions, in part, the 
character of cheese depends. It must be borne in 
mind that, if these observations of mine are correct, 
as they surely are, the dairyman deals not alone with 
composition of milk, but also with structure, in the 
processes of either butter or cheese making. 

During the ripening of cheese a portion of the 
caseine or curd suffers decomposition, and is par- 
tially changed into ammonia ; the latter, however, 
does not escape, but combines with fatty acids pro- 
duced in course of time from the butter. The pecul- 
iar mellow appearance of good cheese, though due to 
11 



226 MILK FOR CHEESE. 

some extent to the butter which it contains, depends 
in a higher degree upon a gradual transformation 
which the caseine or curd undergoes in ripening. 

Such being the process, it is quite evident that an 
even distribution of the fatty matter through the curd, 
is desirable, in order that each particle of ammonia, 
as set free, may at the moment be in contact with 
the fatty acid which is supplied from the fat globule. 
Consequently that milk which contains the cream in 
a state of equilibrium throughout the fluid, and yet 
which is rich by analysis, fulfils best the desired 
conditions. 

That the facts of dairying are in accordance with 
these views, witness a few statements. Dr. Yoelcker 
writes that one of the chief tests of the skill of the 
dairy-maid, is the production of a rich tasting and 
looking, fine-flavored, mellow cheese frjom milk not 
particularly rich in cream. That this can be done is 
abundantly proved by the practice of good makers. 
In the accounts of cheese-making that come to us 
through the Transactions of the Cheese-Makers' As- 
sociations, we find both concordant and conflicting 
testimony, which can only be rendered concordant 
by the supposition that the parties reporting, of equal 
repute, used milk of difierent characters. Thus some 
makers advocate taking the cream of one milking for 
the purpose of butter-making, and deny any injurious 
influence therefrom on the cheese, while others dep- 
recate this course. Many others think the cream 
may be profitably removed in the fall, but not at 
other times. When we consider that the cows which 



AYRSHIRE MILK FOR CHEESE. 227 

furnish the milk to a factory usually calve in the 
spring, and that the milk-globule diminishes in di- 
ameter with the time from calving (see Experiments 
VI and VII) , the reason underlying this cause may 
be seen to reside in the character of the milk differ- 
ing with the season. 

Mr. Gardner B. Weeks has sold from his creamery 
skim-milk cheeses in quantity at a price within a cent 
and a half a pound, of the highest quotations of whole- 
milk cheeses. All writers unite in testifying to a 
loss of butter in the whey, and processes are patented 
for the extraction of this waste butter for family use. 
These considerations concerning the milk-globule, 
point out the way to prevent waste, and to obtain 
full price, by regulating the character of the milk 
supplied, or manufacturing in accordance with the 
character of milk supplied, rather than other more 
wasteful alternatives. 

The milk of the Ayrshire cow, which holds a mid- 
dle position between these extremes, is well fitted by 
its structure for either butter or cheese without being: 
equal to the animal of the typal extremes for either 
product alone. The figure given illustrates the milk 
of cow of this third class, as I have called it. This 
class of milk is perhaps the most predominant, and 
is perhaps of the most value for the majority of farm- 
ers. It furnishes an excellent percentage of cream, 
— from 12 to 19 per cent, in our experience, — a 
good quality of butter, and a skim-milk of excellent 
quality. The skim-milk is neither as blue as in the 
butter type nor as white as in the cheese type of 



228 JERSEY MILK. 

COW, but occupies a medium position, — the practical 
difFerences between tliese three types of milk being 
the greater imiformity of constitution of the milk, 
after standing, in one case than the other ; the difier- 
ence in the rapidity and completeness of separation 
of the butter-globule, or cream ; the greater or less 
occurrence of the granules, or extremely small glob- 
ules. 

The milk-globule of the Jersey breed is larger 
than is the corresponding globule of the other breeds 
here considered, and there are fewer granules. 




X813 

The envelope to this globule seems weaker than 
the corresponding envelope in the other breeds, and 
more readily ruptured in the churn. (See Experi- 
ment X.) It is also more readily acted upon by the 
chemical changes induced in the milk by time. When 
the old cream of these breeds is examined micro- 
scopically, it is found that the Jersey globule is 
more readily broken or distorted by pressure than 
the others. Practically, therefore, this milk should 
be skimmed at an earlier period of the souring 
change than should the other milks. I feel assured, 



JERSEY MILK FOR BUTTER. 229 

from impressions gained from my own experiments, 
that the Jersey milk should be skimmed certainly not 
later than when the milk commences to thicken or 
"lobber" at the bottom of the pan, while the other 
milks may pass considerably beyond this point with 
advantage. 

From the large size of the Jersey globule, and the 
comparatively small number of granules, the Jersey 
cream rises with considerable rapidity, and so com- 
pletely as to leave a very blue skim-milk. I have 
known the whole of the cream, in one sample of 
Jersey milk, to rise to the surface in four hours, 
but such rapidity is exceptional. 

As the variations between the time occupied in 
churning, are determined largely by the mifk-glol^ule, 
we find that the cream with the larofest orlobule takes 
less time to churn, than does a small-oflobuled cream. 
The size of the globule also determines the grain of 
the butter, while the breed determines to a large 
extent the composition. We hence find in the Jersey 
milk an aptitude to churn very quickly, under favor- 
able conditions, and the butter produced to be of a 
waxy and strong-grained appearance. The butter 
is usually, perhaps alwa\^s, colored by an orange 
pigment, which seems characteristic to the breed. 
Owing to this orange tinge of the pats, and the 
character of the substance investing the globule, the 
Jersey cream oftentimes appears yellow, especially 
after standing. This color to the cream is not pe- 
culiar to the Jersey breed, but seems more usually 
present, or more prominent in this breed than in the 
others. 



230 JERSEY MILK. 

When Jersey butter is shaken with boiling water, 
and the nitrogenous matter enclosed washed out and 
collected, it is found to be much more abundant than 
in Ayrshire butter, and of a somewhat more floccu- 
lent character. Hence, theoretically at least, Jersey 
butter should not possess " keeping quality " to such 
an extent as the other butters. (See Experiment 
XIV.) 

The conclusions to be gleaned in reference to the 
Jersey milk are : First, that it is unfitted for the re- 
tail dealer on account of the rapidity with which the 
cream rises, and the difficulty of again mixing this 
cream with the milk (see Experiment XIII), and, 
on account of the absence of granules, the inferior 
quality of the skim-milk. Second, that on account of 
the completeness of the separation of the cream, it is 
an excellent milk for the butter-maker, exhibiting 
but little waste, and, with quick churning capacity, 
supplies a butter of excellent appearance and quality. 
Third, that on account of the physical qualities de- 
scribed, it is not an economical milk for the cheese- 
maker. Fourth, from the presence of nitrogenous 
matter in intimate mixture with the butter, the indi- 
cations are that this butter is better fitted for the 
daily sending to market, than for the purpose of win- 
ter packing. 

As an interesting observation, I would say that 
from the following and other experiments I have 
come to the conclusion that a judgment can be formed 
of the depth of color the cow will give to her butter 
by the examination of the wax secretion in her ear. 



EAR COLOR VERSUS BUTTER COLOR. 231 

There is a striking resemblance between the various 
glands in the plan of their formation ; and here, if 
anywhere, we should, a priori, expect to find correla- 
tions. It must be remembered, however, that the 
wax in the cow's ear changes color by exposure to 
the air, and consequently a freshly- exposed surface 
must be examined in the use of this indication. So 
great is the resemblance between the ear-gland and 
the milk gland, that in one case at least I have found 
a similarity in the size of the fat-globule in either. 

Experiment XI. 

No. 1. Very yellow in skin 
and ears Guernsey. . 2d highest colored butter. 

No. 2. Skin of udder not as 
yellow as No. 1. Ears as 
yellow Jersey Highest colored butter. 

No. 3. Skin middling yellow, 
do. ears " .... Good color to butter. 

No. 4. Skin rather light col- 
ored " .... Rather light colored butter. 

No. 5. Skin and ears yellow. . Ayrshire. .Yellow butter. 

No. 6. Skin and ears scarcely 
showing color * * . . White butter. 

Nos. 1, 2, 3, and 4 were on similar feed, and the 
experimental butter was made from the same milking, 
at the same time. Nos. 5 and 6 were on similar feed, 
and the cows were selected on account of the varia- 
tion in the color of the skin. The effect of the char- 
acter of the food on the color of the secretions was 
well illustrated by cow No. 6, which usually has 
possessed more color of skin than at this trial. 

The melting point of Jersey butter, as obtained by 



232 MELTING POINT OF BUTTER. 

me, has varied from 93^ to 98^, from different herds 
at the same season of the year. 

Experiment XII. 

No. 1 herd 98° 

No. 2 ♦' 96° 

No. 3 •• 94° 

No. 4 " 93° 

In order to obtain the melting point of butter, the 
best process that I have yet found, is by the use of 
mercury. Heat a small plant-pot of sand to about 
120^, and set in the sand a small cup of mercury, 
with the bulb of a thermometer immersed therein, 
and supported by a cross-bar. Having previously 
filled a section of a quill or a cylinder of paper, open 
at both ends, with butter, impale on a needle so that 
the point of the needle shall extend through a quar- 
ter of an inch. By immersing the quill or cjdinder 
in the mercury, the projecting needle keeps the ap- 
paratus always at the same distance below the sur- 
face of the mercury, and the butter enclosed in the 
cylinder is subject to a uniform pressure of say three 
eighths of an inch of mercury. The moment the melt- 
ing point of the butter is reached, the warm mercury 
forces it out ; it immediately jumps to the surfiice, 
and at the same instant the observer reads off the 
height of the immersed thermometer. 

Of the three breeds we are considering, the Ameri- 
can Holstein presents the smallest globule to its milk. 
The globules are more uniform in their size than in 
the Ayrshire milk, and there are fewer granules. 



MILK OF THE AMERICAN HOLSTEIN COW. 233 

The cream, on account of the uniformity of size of 
the globule, rises completely, and on account of their 
small size mixes again with the skim-milk with consid- 
erable readiness. The absence of granules as a pre- 




X813 

dominant feature makes the skim-milk appear blue, 
and renders this milk less fitted for the cheese-maker 
than Ayrshire milk. The qualit}^ it possesses of the 
cream and skim-milk being readily miscible may 
offset in some degree the absence of the granules. 

The butter made from this milk, so far as deter- 
mined by a single experiment, was fine in grain, 
light in color, and displayed remarkable keeping 
quality. Perhaps the " keeping " power is the direc- 
tion of the usefulness of this breed. My experi- 
ments with the milk of this cow have, however, been 
of too limited a nature to allow me to dwell very 
particularly on my results. 

We will now compare the milk of the three breeds, 
and summarize in part our preceding showings. 

Experiment XIII. 
Milk from each of the three breeds was placed in 
bottles and the cream allowed to rise, the bottles 
11* 



234 KEEPING QUALITIES OF BUTTER. 

being kept corked, to prevent evaporation from taking 
place to an extent sufficient to harden the surface of 
the cream. By shaking the bottle it was found that 
the Dutch cream mixed again with the milk with the 
greatest facility; the Ayrshire cream, less readily; 
the Jersey cream, with difficulty and imperfectly. 

Experiment XI Y. 

One sample of Dutch butter, one of Guernsey 
butter, seven of Jersey butters, and three of Ayr- 
shire butters, were placed in a cupboard adjoining a 
steam-heater. A few days later another pat of Ayr- 
shire butter was added. 

The Guernsey butter was very high-colored, melt- 
ing point 99°, had an oily rather than a waxy look, 
but was very attractive. It moulded in spots in 
about a month. 

In seven weeks the Jersey butters were all rancid, 
and one had lost its color in spots, the white spots 
reminding of tallow, — no butter flavor. 

The Ayrshire butters were not rancid, but had lost 
flavor and were poor. The last specimen placed in 
the same cupboard, but on an upper shelf, was for- 
gotten. When examined three and a half months 
later, it still retained its butter flavor and taste, but 
was not strictly first-class. 

The Dutch butter was well preserved, being neither 
rancid nor flavorless. 

The butter from cows of the same breed and on 
similar feed, and giving the same quantity of milk, 



MILK DIFFERENCES. 235 

made from the same milking and at the same time, 
does not necessarily present the same color. The 
color for the Jersey breed, I think, is yellow, more 
or less deep, and tinted with orange. That from the 
Ayrshire cow is yellow, often a deep yellow, yet, so 
far as I have observed, the orange tinge is lacking. 
The Dutch butter, speaking from several samples 
only, is light yellow, or a darker yellow, of attractive 
clearness. 

The predominant feature of the Ayrshire milk, 
from whatsoever class it may be taken, is the pres- 
ence of numerous granules or extremely small glob- 
ules, which give a white rather than a blue appear- 
ance to the skim-milk. 

The predominant feature of the Jersey milk is the 
size of the o^lobules, the tenderness of their investinoc. 
membrane, and the small quantity of granules. The 
skim-milk is hence blue, and does not readily remix 
with the cream upon agitation. 

The Dutch milk has for a predominant feature the 
miiform yet small size of the globules, and the com- 
parative absence of the granule. The skim- milk is 
blue, yet the cream can be readily mixed with it by 
shaking. 

A curious feature brought out by experiment is, 
that the mixed milk from two breeds did not produce 
as much butter as would the same milk churned sep- 
arately. When a large-globuled milk and a small- 
globuled milk are churned together, the larger glob- 
ules separate first into butter, and the breaking of the 
smaller globules appears to be retarded. Moreover, 



236 CHURNING MIXED MILKS. 

the covering to the globules being of different char 
acter, those of one breed are ruptured more readily 
than those of the other, and over-churning of a por- 
tion of the product is inevitable. Think of churning 
Jersey milk, which will make butter in eight minutes 
(see Experiment X) , mixed with Dutch milk which 
requires an agitation during sixty minutes (see Ex- 
periment III) for the same produce. 

Experiment XV. 

Two samples of milk were selected which showed 
considerable variation in the size of the globules. 
Twenty fluid ounces of the Jersey milk were divided 
into two parts ; the like quantity of Ayrshire milk 
was similarly treated. 

Jersey milk. Average size of globules 5852" 

Ayrshire milk. " " " 7080" 

These milks were then cooled to 60°, and churned 
by shaking in a Florence flask. 

Ten ounces Jersey milk. Butter came in ^ve min- 
utes ; churned eighteen minutes. Product, one hun- 
dred and thirty-six grains of butter. 

Ten ounces of Ayrshire milk. Butter came in 
twenty minutes ; churned thirty minutes. Product, 
76 grains of butter. 

Thus the 20 ounces of milk churned separately 
produced 212 grains of butter, or a proportion of one 
pound of butter to 44.75 pounds of milk. 

Ten ounces of Jersey milk plus ten ounces of the 
Ayrshire milk mixed and churned in like manner. 



LOSS OF PRODUCT. 237 

Butter came in thirteen minutes ; cliurned twenty 
minutes. Product, 179 grains of butter. After this 
butter was removed the buttermilk was churned ten 
minutes longer, without producing any change in 
the result. The proportion in the mixed milks is, 
therefore, one pound of butter to 48.88 pounds of 
milk. 

Difference in favor of churning each milk separ- 
ately, 33 grains, or 4.13 pounds in the proportion. 

When, therefore, a Jersey cow is kept in an Ayr- 
shire or Dutch herd for the purpose of influencing 
the color of the butter, it is probable, in churn- 
ing the produce of the herd, that the large globules 
of the Jersey milk are broken first in the churn ; 
and while the smaller globules are being broken, the 
butter which first came is being over-churned, and 
theoretically at least the quality of the result is im- 
paired, if not the quantity lessened. 

When a few Ayrshire or Dutch cows are kept 
among a herd of Jerseys, and the milk churned 
together, we should expect, both theoretically and 
practically, a large portion of the butter of the small- 
glob uled milks to be left in the buttermilk in the 
form of globules. 

A like application may be made to herds of native 
or grade cows. Unless there be uniformity within 
certain limits, in the milk-globule, there is a loss of 
product. When uniformity is so seldom found in 
external shapes, as in a herd of natives, it is not 
probable that any greater uniformity exists between 
their functional productions. 



238 SETTING FOR CREAM. 

The bearing of these facts of the physical construc- 
tion of the milks, on practical questions, such as the 
depth of setting milk for cream, etc., are obvious. 
It is unsafe to arrive at empirical conclusions, and 
enunciate such as a law, when scientific conclusions, 
which give the reasons, are to be attained. Thus in 
reference to deep cans for the butter dairy : with 
Jersey milk, when the cream rises rapidly, they may 
be the best ; but with other milks coagulation may 
occur before the smaller globules have reached the 
surface. Again, the quality of the cream of the dif- 
ferent risings is widely different in the churn. The 
one method may furnish more cream, yet no more 
butter than the other. 

It is thus seen how both those who claim and 
those who deny the benefits of deep setting of milk 
may be equally right from the standpoint of their 
own practice, while both may be equally wrong in 
applying their conclusions to other people's prac- 
tices, for the results are largely brought about by 
the physical conformation of the milk, — a sufficient 
cause for differing conclusions, and a cause whose 
influence has thus far been entirely overlooked, in 
dealing with such apparently simple, yet really com- 
plex problems as arise in dairy practice. 

As the milk-globule is determined as to size and 
quality in great part by inheritance, it is thus seen 
that there is a close connection between the breeders* 
effort to improve stock and the manufacturers' effort 
to improve the make of his cheese or butter. Minute 
differences often produce appreciable results ; and he 



MILK REQUIREMENT AND FULFILMENT. 239 

who has the knowledge and disposition to select and 
accumalate these differences in his own favor is the 
better fiirmer and the more prosperous man. 

Finale. — Milk Kequirements. 

For Butter. — That the globule should be of good 
size, of uniform size, and should be in abundance ; 
^. e. a large percentage of cream. 

Eequirement best fulfiled by the Jersey^ Ayrshire^ 
and Dutch^ in the order given. 

For Cheese. — That the globule should be so small 
as to remain mixed with the milk under all circum- 
stances ; i. e. a white and not a blue skim-milk. 

Requirement best fulfilled by the Ayrshire. 

That the globules should easily remix with the 
milk after separation. 

Requirement best fulfilled by the Dutch and the 
Ayrshire. 

For the Milk Retailer. — That the globule shall 
remain for a sufficient period mixed with the milk, 
so that an evenness of quality may occur during de- 
livery to customers. 

Requirement best fulfilled by the Ayrshire and 
Dutch. 

Farmer's Requirement. — An abundance of yield 
under given circumstances. ^i 

Requirement fulfilled in the order Ayrshire, Dutch, 
and Jersey. 



21 Note that this application is that which is shown under the circumstances 
of same locality and known treatment. 



CREAM 



When milk as drawn from the cow is allowed to 
stand, there is immediately a change in the relative 
position of the milk-globules in the fluid. These 
globules, so fine as to be in a state of equilibrium in 
the fluid, or whose specific gravity differs so slightly 
from the fluid in which they are suspended that their 
position remains practically unchanged, retain their 
distribution, and, after a time, become a constituent 
of the skim-milk. The remainder of the globules 
seek the surface of the milk to form cream, with 
a rapidity proportional to their separate specific 
gravities. 

On account of the di9*erences in the size and spe- 
cific gravity of these globules, there is a tendency 
towards an arrangement of the cream in layers, the 
largest spheroids being at or near the surface, the 
smallest against the under side of the cream. In 
consequence of this arrangement, we find in cream 
an uneven product, as it is formed on the milk, each 
layer presenting a difierent-sized globule, and conse- 

A paper read at the American Dairymen's Convention, Utica, N. Y., January 
12-14, 1875, by E. Lewis Sturtevant, Waushalsum Farm, South Framingham, 
Mass. 



CEEAM. 241 

quently, as I have elsewhere shown in my writings, 
presenting a different reaction in the chnrn. 

Now, each layer of the cream being different and 
producing a different character of butter, it is evident 
that one layer must be better for butter-making than 
another. It has been so determined by a series of 
microscopic and practical experiments combined, 
through which it may be stated as a rule, that the 
larger the milk-globule the quicker the churning 
and the better the butter, other things being equal. 
Hence, in practice, the first cream that rises on any 
milk is the richest ; that is, it produces the best 
butter, and this butter churns the quickest. The 
second skimming furnishes cream poorer for manu- 
facture, and the last skimmings may be worthless for 
high-class butter. Hence, in practice, a dairyman 
may obtain too much butter from his milk, the in- 
crease in quantity not sufficiently compensating for 
the decrease in quality, brought about through the 
churning of globules which should have been left in 
the buttermilk. 

We recognize a liability in any butter to vary in 
manufacture from week to week, or possibly from 
churning to churning. There is often great faith 
pinned to special churns and to special modes of 
practice. Did it ever occur, that cream is a complex 
substance, scarcely alike in any two specimens, and 
is affected not only by the circumstances affecting its 
rising, but also by the food and condition of the 
cow? 



242 CREAM. 

SPECIFIC GRAVITY OF CREAM. 

What is the specific weight of cream ? 

Berzeliiis,' an established authority on chemistry, 
says, 1024.4. Dr. Yoelcker' says, 1012, 1019. 
Letheby^ 1013, and Dr. Hanneberg,* of Stockholm, 
1004.9 and 1005.5. It is an American authority, 
Prof. L. B. Arnold,^ who obtains a result as low as 
985. 

In my own experiments, using cream from the top 
of a cream jar, I have obtained a specific gravity of 
983 by weight ; and on the other hand, I have found 
cream which would sink in water. It must seem ex- 
ceptional and strange that such an apparently simple 
product as cream should show such wide discrep- 
ancies. If authorities are right, then cream is not as 
simple a substance as it is ordinarily described. 

We will now examine some analyses of cream, and 
observe what the results teach us. 

ANALYSES OF CREAM. 

Water. Solids. Butter. Caseine, etc. Sugar. Ash. Etc. 

Mixed Cream 6 . . . 59.25 40.75 35.00 2.20 3.05 .50 

Country Cream 7 .. 49.00 51.00 42.00 4.20 3.80 .60 

Jersey Cream ^ . . . 36.40 63.60 56.80 3.80 2.80 .20 

No. 18 74.46 25.54 18.18 2.69 4.08 .59 

No. 2 64.80 35.20 25.40 7.61 "^ 2.19 

No. 3 56.50 43.50 31.57 8.44 3.49 

No. 4 6167 38.33 33.43 2.62 1.56 .72 

Crcamo 63.28 36.72 29.40 4.22 2.08 .40 .56 

1 Johnston's Ag. Chem. p. 548. s Lectures on Food, p 34. 

2 Journ. R A. S. 1863, pp. 317, 298. 4 Quoted in Ag of O. 1858, p. 281. 
s Sixth Rept. Am. Dairymen's Association, 1870, p. ItiO. 

6 Prof. MuUer, quoted. Trans. Vt. Dairymen's Association, 1872, p. 150. 

7 Dr Percy, Trans. Med. 80c. of State of N". Y. 1860, p. 47. 

8 Dr. Voelcker, Journ. R. A. 8. xxiv, p. 298. 

9 Dr. Uanu berg, quoted, Ag. of O., 1858, p. 282. 



CREAM PERCENTAGE. 243 

We find, from these analyses, that some creams 
may yield three times as much butter as other 
creams. In other words, that a milk yielding ten 
per cent of cream may furnish more butter than 
another milk indicating thirty per cent o€ cream. 
As the form in which the butter is held in the milk 
has much to do with the practical process of churn- 
ing, and as it may be said that cream cannot vary to 
any very great extent in practice, it may be useful 
to quote the result obtained by Mr. Horsfall, in 
England, where a quart of cream yielded 16 ounces 
of butter at one time, and 22 to 24 ounces, and even 
25 ounces at another. At the time that he obtained 
the largest result the indicated cream was but 6 J 
per cent. 

In order that our conclusions may be justified, we 
will offer some more figures. Prof. Caldwell '° re- 
ports that Baumhauer, in Amsterdam, examined 20 
diflferent samples of milk in this manner. Nos. 1 
and 3 were found by chemical analyses to have re- 
spectively 2.7 and 3.5 per cent of fat, while the 
cream-orauo:e indicated no difi'erence between them. 
Nos. 5, 10, 15, 18, and 20 were found by the ac- 
curate chemical method to contain 3.3, 3.0, 3.9, 
2.3, and 2.7 per cent of fat, but the thickness of 
the layer of cream formed by all of them was the 
same. 

We have still another illustration derived from 
four cows' milk examined at difierent periods. '^ 



10 7th Report Am. D.iirvmen's Association, 1S71, p. 44. 

11 Prize Essay H. See. 1868-9, pp. 69, 70. 



244 NOT BUTTER PERCENTAGE. 

April 23. May 28. 

Per cent Per cent Per cent Per cent 

Cream. Butter. Cream. Butter. 

No. 1 . 11.5 2.386 12.0 2.404 

" 2 10.5 2.766 10.75 2.290 

" 3 12.5 2.153 13.0 2.661 

" 4 10.0 2.796 11.75 2.596 

We are now prepared to assert that there is not 
necessarily any connection between the cream per- 
centages and the butter yield. The holding forth of 
the large cream percentage yield of ftivoi-ed breeds 
or favored cows has no experimental relation what- 
ever with their butter product. The modest cow, 
with a small cream percentage to her milk, may 
make more butter than the vaunted cow which is 
supposed to average 25 or 30 per cent of cream. 

The whole system of claiming surpassing merit for 
a breed, through any one superficial feature, is an 
erroneous one. Of what practical use is a large 
cream percentage, if the relation of this statement 
to the butter product is not established? 

A DIGRESSION. 

Allow me to digress in order to call attention to a 
few errors. The first I shall take up is that the 
Jersey cow is a superior butter cow, because she 
yields a large percentage of cream. We have had 
no evidence ofiered for or against this point. An- 
other error is in the statement that there is more of 
the chemical constituent caseine in the milk of the 
Ayrshire cow than in that from the Jersey cow. We 
have no evidence furuished to substantiate any pre- 
dominance of caseine in Ayrshire milk. A grievous 



DAIKY TYPES OF COW. 245 

error for the dairymen is that of considering all cows 
alike which give milk, and either placing the native 
cow far ahead of thorough-breds for his use, or, 
rarely, the corresponding error of claiming that a 
thorough-bred, as a thorough-bred, is superior to the 
native. Now, when we consider that the thorough- 
bred and the native are of value only as they serve 
the uses of man, we must have a higher definition 
than simply purity of lineage. The thorough-bred 
derives its fiime on account of being bred for a cer- 
tain use, and hence is considered as a type for that 
use. We desire, therefore, to breed to perpetuate 
this type, which must be a useful one. The butter 
dairyman must seek the butter type of cow, and the 
cheese dairyman the cheese type, whether this seek- 
ing carries him towards the Ayrshire, the Jersey, 
the American Holstein, or the Short-horn. Let the 
dairyman discard prejudice as to the name of a cow, 
whether native or thorough-bred, and seek the sub- 
stance in a type which is to be most useful to him. 
In doing this, those who breed their own calves will 
naturally make much use of the thorough-bred, and 
utility, not fancy, will settle the question as to which 
type or breed you shall seek. The importance of 
this digression consists in the fact that different 
milks have different qualities ; and that in large 
herds, very often one or more particular cow's milk 
is adding but little towards the profit of the butter- 
maker, and might be withdrawn from the herd with 
a real advantage. The dairyman, if this be true, 
should seek a uniform type of cows. Is it not the 



246 WHAT IS CKEAM? 

want of uniformity in herds which can lead us to ask, 
Why is it that such good average results are as sel- 
dom obtained from the milk of a large herd as from 
a smaller one, except this matter of difference in the 
quality of milk, which in the larger herd has not 
been so readily perceived? 

Coming back to our subject, we will again inquire, 

WHAT IS CREAM? 

It is the lighter portion of the milk, which is col- 
lected from the surface after standing. What more ? 
It contains butter, some caseous matter, a little sugar 
of milk, some few salts, etc. We can give no pro- 
portional or more exatt definition, on account of the 
great variations which may and do occur. This 
cream is afiected differently by the souring changes 
which occur in it before it is placed in the churn. 
The cream from one class of cows may have its 
" churning time " hastened more by twenty-four 
hours' standing than another specimen of cream, 
from other cows, after having stood thirty-six hours, 
or even forty-eight. One cream will leave more 
waste in the buttermilk than will another cream. In 
other words, the analysis of the churn is not as com- 
plete, in every case, apart from the fat in the cream. 
One cream may churn " all in a lump." That is, the 
butter seems to " come " at about the same time 
throughout the whole mass of the cream. On the 
other hand, another cream will show specks of butter 
long before the general mass is churned. The expla- 



CHURNING. 247 

nation of these last two statements is the difference 
in the size of the globules. The more uniform their 
size, and the more uniform the strength or weakness 
of their membrane, the more accurately will they all 
rupture at one time, and allow the butter to collect. 
Again, as only the globules above a certain size are 
broken in the ordinary process of churning, the 
cream with the fewer granules {i. e, very small 
globules) would be expected to produce the most 
economical results. 

CHURNING. 

In the churn, cream also presents differences. One 
cream can be easily and quickly churned by a regular 
and even motion, while another may be benefited by, 
may even require, a more violent agitation. The 
dash churn, the barrel churn, the Blanchard or the 
Bullard, may each and all be the best churn possible 
under some circumstances. There is more difference 
between creams than between the best specimens of 
our churning machinery. 

DEEP OR SHALLOW SETTING. 

We now approach the disputed ground of deep or 
shallow setting of milk. Perhaps, pursuing our in- 
quiries without prejudice and without prepossession, 
for we have experimented with neither, we may be 
able to determiue the question theoretically, in a 
manner which may deserve the confidence of practice. 

The form-element of the cream is the globule. 
This varies in size, and varies in specific gravity. 



248 



BUTTER ANALYSIS. 



Being lighter than the fluid in which it occurs, the 
tendency of each globule is to seek the surface. The 
butter which we are striving to obtain is the pure fat 
of these globules, as free from foreign matter as may 
be, although in practice we find other substances in 
butter, as below : — 



Butter. 


Caseine. 


Water. 


Sugar. ABh. 




84.75 


.5025 


13.695 


.71 


D95 


Prof. Mueler.i2 


86.27 


.94 


12.79 






Thorn psoa. 13 


82.70 


2.45 


14.85 








Prof. Way. 14 


70.67 


338 


16.95 








do. 15 


79.12 


3.37 


17.61 








do. 15 


94.4 


.3 


5.3 








.16 


93.0 


.3 


6.7 








do. 16 


87.5 


1.0 


11.5 








do. 16 


78.5 


.3 


21.2 








do. 16 



Let us see what would be the effect on mixing 
artificially, different sized bodies in water, and then, 
after well shaking, leaving the vessel containing the 
lot at rest. We will use sand for an illustration, 
because the principles being the same which underlie 
the process of acquiring an equilibrium, whether of 
lighter or heavier material, we have in this substance 
a handy one to study, and our conclusions can be 
readily verified. 



EXPERIMENTS WITH SAND. 

Suppose a handful of sand, of widely different 
sizes, to be violently shaken or stirred in a shallow, 
and also in a deep dish of water. What eflfect will 

12 Quoted in Trans. Vt. Dairymen's Association, 1872, p. 150. 

18 On Food of Animals, p 6;3. 

" Journ. li. A. S., xi, p. 735. 

15 Scalded Cream, Devonshire method, Journ. R. A. S. xi, p. 735. 

iG Wagner's Handbook of Chem. Tech. p. 559. 



DEEP OR SHALLOW SETTING. 249 

the depth of the dish have on the arrangement of the 
sand? It will be found that the particles of sand 
will arrange themselves according to their gravity or 
size as soon as the vessel comes to a rest. In the 
shallow dish the strata of sand thrown down will be 
somewhat mixed. If the other dish be sufficiently 
deep, the sand will be exactly graded and arranged 
with the heavier particles, or those which sink first, 
placed accurately at the bottom and the lighter par- 
ticles at the top. 

In deep setting of milk we have similar conditions, 
only reversed. The globules acted on by gravity 
arrange themselves in order, and the deeper the jar 
in which the milk is set, the more regularly will the 
globules arrange themselves according to size, from 
above down. In the shallow setting we have a 
greater mixture of the different sizes of globules in 
the same space than in the deeper setting, and the 
deeper the setting, the more completely would the 
globules be arranged in order according to size. 
Such being the physical effect, the question now 
arises, What effect will occur in practice from having 
cream of such different churning quality at different 
depths? for it will be remembered that the size of 
the o^lobule has a strons^ influence on the churnino^. 

Let us seek another illustration in the form of 
various sizes of shot. If we place a gill of coarse 
shot in a bowl, we can add a considerable quantity 
of fine shot without any increasing of bulk, as the 
fine shot will occupy the interstices between the 
larger pellets. So with the globules of the cream : 

12 



250 DEEP OR SHALLOW SETTING. 

when there is considerable difference in their sizes as 
they accumulate together in rising, there must neces- 
sarily be more butter or fat, in a given bulk of cream, 
than when the globules are nearer of one size. As 
the globules are more completely mingled in the 
shallow setting than in the deeper, the cream of the 
shallow setting, bulk for bulk, should contain more 
butter than the cream from the same quality of milk 
that has had the use of a greater depth of fluid to 
arrange itself in. 

In the arrangement of the globules in the deep 
setting, we have the larger globules and those which 
are easier churned at the top, and the smaller glob- 
ules, which are churned with greater difficulty, at 
the bottom. That is, there is more difference be- 
tween the upper and lower half of this cream than in 
the cream of the shallow set milk. In the cream, as 
placed in the churn, we have a more complete mix- 
ture of the various sized globules in the cream of the 
shallow setting than in the cream of the deep setting. 
With creams of the same elementary and physical 
composition, and of the same mechanical mixture, 
we should expect like results in an experimental 
trial. When, however, we see we have not the like 
mechanical mixture in these two methods of setting 
milk, we cannot expect equivalent results. Either 
the one or the other method must experimentally 
prove the better, according to the composition of the 
milk used. In order to illustrate the difficulty of 
obtaining cream or of dividing a sample of cream for 
the purpose of such experiments, let us refer to the 



VAKTATIONS IN CEEAM. 251 

writings of Mr. Horsfall,^''' who records that he took 
^YG quarts of cream in succession from a cream-pail 
and churned each batch separately. 

The first 5 quarts churned 127 ounces of butter. 

The second 5 quarts " 125 " " 

The third 5 quarts " 1201 " *' 

At a subsequent churning of 14 quarts of cream, 
the first 7 quarts gave 175 ounces of butter ; the 
second 7, 177 ounces of butter. 

Oftentimes, nay usually, when there is such a dis- 
crepancy of result between the two churnings from 
one pail of cream, but the operation carried on in 
churns of different makes, the difterence wliich hap- 
pens to be in favor of one churn is unhesitatingly 
ascribed to the superiority of the churn, and not to 
the superiority of the cream that the churn acts 
upon. 

To carry on a series of experiments which should 
conclusively prove one method of setting milk pref- 
erable to another, in quantity and quality of butter, 
would consume much time and labor, and would be 
beyond the means, of an ordinary dairyman. If, 
however, these principles as enunciated here are 
accurate, we have a foundation for a judgment which 
should be correct. 

The known effect of gravity in arranging particles 
of differing sizes and weight, and the known influ- 
ence of the globules of the milk in churning, lead 
me to assert, from a theoretical standpoint, that we 

" Journ. R. A. S. 1856, p. 269, 



252 CONCLUSIONS. 

should expect a larger proportion of butter from 
shallow setting than deep setting ; but if there was 
any difference in quality, it would be in favor of the 
deep setting, provided there was neither over-setting 
nor over-churning. 

The gist of my paper, and whatever importance it 
may deserve, is, that it attempts to show that cream 
is uniform neither in chemical, practical, nor physical 
composition ; that, accordingly, the dairyman must 
treat each sample, or the average of that which 
comes under his care, through knowledge — that is, 
by science rather than routine ; that dairy prac- 
tices, in cases of difficulty, must be governed by 
reasoning rather than by guess-work. These re- 
marks apply to milk as well as cream, — in fact, to 
the handling of all dairy products. 



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